Eggplant Cake

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#50891

serves/makes:

ready in:
2-5 hrs

ingredients

3 medium eggplants
5 tablespoons olive oil
1 yellow onion, chopped
1 clove garlic, chopped
1 tablespoon butter
1/2 cup seasoned bread crumbs
2 eggs
1 teaspoon ground cardamom
3 drops Tabasco sauce
3/4 cup heavy cream
salt and freshly ground black pepper
1 roasted bell pepper, peeled and chopped

directions

Preheat oven to 375F. Trim and halve eggplants lengthwise. Sprinkle with 4 tablespoon olive oil and bake 20-30 minutes. Cool.

Cook onion and garlic in remaining oil over medium heat until tender. Scrape flesh out of eggplants and coarsely chop. Transfer to a strainer to drain bitter juices. Cut skin into long strips 1 inch wide.

Butter an 8-inch springform pan. Line bottom and sides with skin strips, shiny side down. Sprinkle bread crumbs into pan and shake it well so that entire interior surface is well coated.

Beat together eggs, cardamom, Tabasco sauce, and cream. Season to taste with salt and pepper. Fold in eggplant, onion, garlic, and red pepper. Pour into prepared pan and bake for 30-35 minutes. Remove from oven. Cool for 15 minutes, then unmold onto a serving platter. Cool for 1 hour. Serve with tomato coulis or simply chopped fresh tomatoes dressed with olive oil and salt.