Prep Time: 15 minutes
Cook Time: 45 minutes
I used to make a broccoli cake like this. I love eggplant, and had an over abundance of it, so I experimented and came up with this delicious eggplant cake. I love the flavor of the eggplant and onion, cheese and the combination of spices together. It is so good and such a fun one to cook for dinners or breakfast. Being rather light you can add other dishes with it as well. Add some tomatoes and a nice cucumber salad and it makes a great light meal. – Changed this look below for the changes I have made on this one.
Some years back, I had a recipe for a broccoli cake I loved to cook. However, being vegan now I have not made the cake in years. I ran across my recipe the other day and decided to modify it. I had just bought some eggplant at the market on sale and had an over abundance of it and decided to try eggplant instead of broccoli in my recipe. The cake turned out delicious and especially the flavor combination of eggplant, vegan cheese, and the combination of spices. The cake is so good and great for dinner or cold in the morning for breakfast. The eggplant cake makes a delicious main course and when served with a nice tomato and cucumber salad is great for any occasion.
• 1 Pound eggplant, cut into 1 1/4 –inch squares and skinned
• 1 Medium sized purple onion, sliced in rings for the top and diced for the cake
• Ener-G egg replacer (10.5 teaspoons Ener-G plus 10 tablespoons water equivalent to 7 eggs)
• 5 Tablespoons virgin olive oil
• 1 Cup gluten free all purpose baking flour
• 1-1/4 Teaspoons baking powder
• 1/4 Cup fresh basil leaves, finely chopped
• 1/3 Teaspoon ground turmeric
• 1/2 Teaspoon fresh rosemary, finely chopped or dried rosemary
• 5 Ounces vegan Parmesan cheese
• 1 Tablespoon vegan butter, melted for brushing on the sides of the pan
• 1 Tablespoon white sesame seeds
• Salt and pepper to taste
1. Place cut up eggplant place saucepan with 1 teaspoon of salt and cover with water.
2. Cover the saucepan and simmer for 7 to 10 minutes or until the eggplant becomes soft.
3. Remove from stove, drain the eggplant and set aside to cool.
4. Cut two slices, 1/4 inch thick, off one end of your purple onion and set aside.
5. Repeat on the other end of your red onion to make a total of 4 slices.
6. Finely chop the rest of your onion and place it in a frying pan with olive oil and rosemary.
7. Cook over medium heat for 10 minutes; stir occasionally, until onions are translucent.
8. Remove from heat and set aside to cool.
9. Once your onions are cool, place them in a large mixing bowl.
10. Add egg replacer, basil and whisk until well mixed.
11. Add flour, baking powder, turmeric, vegan Parmesan cheese, 1 teaspoon salt, and a lot of pepper.
12. Use wire whisk to beat until smooth before adding your eggplant.
13. Add eggplant and use a wooden spoon to gently stir eggplant into the mixture.
14. Use a 9 1/2 –inch Springform cake pan and line the base and sides of the pan with parchment paper.
15. Melt vegan butter in a frying pan over low heat and brush around the bottom and sides of your parchment paper.
16. Toss the sesame seeds on the bottom and side of your parchment paper so they stick to the sides.
17. Pour your eggplant batter into your baking pan.
18. Spread batter evenly around the pan.
19. Arrange your purple onion rings on top of your batter. To garnish the top of the cake you can also use diced green onions, chopped tomatoes, or sliced bell peppers.
20. Bake at 400 degrees for 45 minutes or until golden brown and set.
21. Insert a knife in the center of your cake and when removed it should come out clean.
22. Remove from oven and cool on a rack for 20 minutes before removing Springform cake pan and parchment paper.
23. Serve warm with a nice cucumber salad.
*This recipe will also work with broccoli, cauliflower, summer squash, winter squash, or any other vegetable you would like to try.