Experimenting, AGAIN! I had a “vision” of this cake in my mind late at night. First, I cook in my mind. After years of cooking, I understand how the flavors blend together. I couldn’t wait to make this in Real Life and WOW! This Eggplant Potato Cake is better than I have imagined!


Eggplant Potato Cake

Hubby Loved the taste and obviously how Beautiful this looks (Right?).

He asked where I got this recipe and I said that it just popped into my mind.

He asked: “Is that what vegetarians eat? Not bad!”, and asked for Doubles!!!

The next day I packed it for his lunch and he said it was delicious cold as well.

The one below, I have baked for the Mother’s Day Brunch. I had small decorative eggplants from Costco on hand and was able to decorate it pretty for the occasion.

I don’t believe in wasting my energy. I do not have the time to exercise, my exercise is cleaning my beautiful home that I feel so blessed to live in. This way, I have a clean home and I can maintain the same weight. I do enjoy cleaning, as strange as it may sound to some. I like to live in a clean environment, it’s a therapeutic exercise for me.
 
While cooking and cleaning I listen to my favorite radio station http://beirutnights.com/ or Talk Radio, which I can’t live without my dosage of an Intelligent Talk. 
 
Eggplant Potato Cake
 

I have brought this cake to several Potluck dinners and it was a Big Success!

This is a totally flexible recipe.

You can make it vegetarian, as I have done, or add a meat layer, that I’m planning to try next time as well. You can sauté ground meat with onions and add your favorite spices. I would make the potatoes layer, followed by the meat layer and eggplant layer on top.

This cake stores and reheats in the microwave so well. I had a big slice today and it’s SUPERB!!! You can serve it with a scoop of sour cream or Fage Greek plain yogurt.

So Delicious and HEALTHY! I rarely bake and if I do, it’s almost always SAVORY dishes with lots of vegetables.

How to make Eggplant Potato Cake

  • Peel, wash and shred the potatoes or mash boiled potatoes. Use baking potatoes or red potatoes.
  • Add 1 egg, 2 Tbsp. Sour Cream, 1 Tbsp. Cream Cheese, 1 Tbsp. dill paste (fresh dill or dill weed), salt/pepper.
  • You can mix it with the shredded potatoes in the bowl or right in the skillet.
  • Cook on Med-Low in Olive oil until potatoes are almost cooked. Adjust the flavor. Transfer to a baking dish.
  • Add more Olive oil to the skillet, sliced red onion, and eggplant, sauté on Med-Hi until eggplant is soft and reduced in volume.
  • Add 2 Tbsp. Sour Cream (or plain yogurt), 1 Tbsp. Cream Cheese, 1 Tbsp. Dill Paste, 1 Tbsp. Garlic Powder, salt/pepper.
  • Mix together and adjust to taste. Transfer to the baking dish and add on top of the potatoes.
  • Decorate as you like. I had small eggplants on hand that I’ve sliced thin and sauteed in the skillet first.
  • Add minced dill or parsley on top.
  • Bake in the Preheated at 350F oven for 30 to 40 minutes.
  • Let it cool slightly and then you can slice and enjoy your cake.

Eggplant Potato Cake

  • Another decorating idea is to slice peppers and tomato, sauté on Med-Hi until almost cooked. Season with Garlic powder, Onion powder, and salt/pepper to taste.
  • Transfer to the baking dish and ad on top of the eggplant mix.

Eggplant Potato Cake

  • Serve with Sour Cream or Plain Greek yogurt.

Eggplant Potato Cake

 

 
Eggplant Potato Cake

Eggplant Potato Cake

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

This delicious Eggplant Potato Cake will be a stunner on your table! A perfect vegetarian dish to bring to a potluck!

Ingredients

  • 1 large Eggplant
  • 1 red onion
  • 2 large Idaho potatoes
  • 1 egg
  • 2 Tbsp. + 2 Tbsp. Sour cream or plain yogurt
  • 1 Tbsp. + 1 Tbsp. Cream cheese (or with Chives)
  • 1 Tbsp. + 1 Tbsp. Dill paste or fresh chopped dill
  • 1 Tbsp. Garlic powder
  • salt/pepper to taste
  • Olive oil
  • small eggplants, tomatoes, salad peppers for decoration

Instructions

  1. Use a 9-inch Nonstick Springform Pan or any baking dish.
  2. Spray baking dish with a non-stick spray.
  3. Peel, wash and shred the potatoes or mash boiled potatoes. You can use baking potatoes or red potatoes.
  4. Add 1 egg, 2 Tbsp. Sour Cream, 1 Tbsp. Cream Cheese, 1 Tbsp. dill paste (fresh dill or dill weed), salt/pepper.
  5. You can mix it with the shredded potatoes in the bowl or right in the skillet. Cook on Med-Low in Olive oil until potatoes are almost cooked. Adjust the flavor. Transfer to the baking dish.
  6. Add more Olive oil to the skillet, sliced red onion, and the eggplant. Sauté on Med-Hi until eggplant is soft and reduced in volume.
  7. Add 2 Tbsp. Sour Cream (or plain yogurt), 1 Tbsp. Cream Cheese, 1 Tbsp. Dill Paste, 1 Tbsp. Garlic Powder, salt/pepper. Mix together and adjust to taste. Transfer to the baking dish and add on top of the potatoes.
  8. Slice 2 small eggplants and sauté on Med-Hi until almost cooked. Season with Garlic powder, Onion powder, and salt/pepper to taste. Transfer to the baking dish.
  9. Decorate as you like. Add minced dill or parsley on top.
  10. Bake in the Preheated at 350F oven for 30 to 40 minutes. Let it cool slightly.
  11. Serve with Sour Cream or Plain Greek yogurt.

Did you make this recipe?

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2 Responses to Eggplant Potato Cake
  1. Avatar

    Hi… do you make the dill paste or it is storebought… and can you substitute it with pesto..? Thank you


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