Cake with eggplant

Eggplants with mushroom taste Many can love eggplants by trying them in this tasty pie. Aubergine cake is filled with a collection of flavors. It is rich, salty, and even slightly sweet. Crispy with a special dough, creamy with cheese, and tomato-eggplant inside. A special feature of this dish is the spice of shamballa, which gives the eggplant a taste of mushrooms. This cake will fill your house with the pleasant aroma of cheese baking, and the table is a variety.

Eggplants with mushroom taste Many can love eggplants by trying them in this tasty pie. Aubergine cake is filled with a collection of flavors. It is rich, salty, and even slightly sweet. Crispy with a special dough, creamy with cheese, and tomato-eggplant inside. A special feature of this dish is the spice of shamballa, which gives the eggplant a taste of mushrooms. This cake will fill your house with the pleasant aroma of cheese baking, and the table is a variety.

Ingredients:

• Flour, wheat 400 g
• Table vinegar 0.5 tbsp. l.
• Soda 5 g
• Yoghurt drinking 150 ml
• Sugar 1 tsp.
• Salt 1 tsp.
• Butter 200 g
• Salt 5 g
• Sugar 5 g
• Asafoetida 3 g
• Fenugreek (Shambhala) seeds 7 g
• Cooking oil 20 g
• Olives without pits 50 g
• Tomatoes 2 g
• Eggplant 2 pcs.
• Cheese hard 200 g

Instructions

• Step 1 To make the pie, you need wheat flour, butter, hard cheese, yoghurt not sweet or kefir, salt, soda, vinegar, sugar, spices, as well as tomatoes, eggplant and olives for decoration.
• Step 2 In the flour add salt, sugar, soda (extinguish with vinegar or lemon juice) and mix into crumbs with melted butter.
• Step 3 Add as much yogurt as the dough kneads.
• Step 4 Set it aside for 30 minutes.
• Step 5 Cut the eggplants into cubes, season with salt and leave for 10 minutes to remove bitterness.
• Step 6 Then rinse through a sieve under cold water.
• Step 7 Next, grate tomatoes on a large grater, removing the peel.
• Step 8 Grate the cheese also on a large grater.
• Step 9 Heat the oil in a frying pan and add the eggplant. Fry over medium heat until half cooked.
• Step 10 Then add the spices: shamballa, asafoetida and salt, mix.
• Step 11 Next, add the tomato paste and sugar to make a liquid mixture. Stew for 10 minutes.
• Step 12 Thinly roll the dough and put it in a greased form. If desired, the edges of the dough with the fingers are made waves.
• Step 13 Put the eggplants with tomatoes on the dough.
• Step 14 Sprinkle over the top with cheese and decorate with olives.
• Step 15 Put the cake in the oven. Bake at 180-200 ° C until cooked. Approximately 30 minutes.