Aubergine Cake with Tahini Sauce - Granada
Spanish Tapas recipe for Aubergine Cake with Tahini
Sauce (Granada de Berenjena) comes from Chef Ewa of
Alta Cocina, a wonderful newly opened country
house in Southern Spain with its own cookery school,
swimming pool and six acres of grounds offering relaxing
holidays and superb food, with or without cooking classes.
Alta Cocina, located in one of the sunniest parts of
Spain, comprises two houses and is in delightful countryside
close to Algodonales in Andalucia. It provides first-class
but affordable bed and breakfast accommodation at the
heart of a beautiful area where you can go bird watching,
wildlife spotting, walking, horse riding, cycling, hot-air
ballooning or simply relax by the pool.
you want to enjoy Southern Spain, learn Spanish and
Mediterranean cooking, whilst having a wonderful break
away from it all then .
. . read more
for Aubergine Cake
tbsp olive oil
4 medium aubergines, peeled and diced
1 large onion, finely diced
1 tsp ground cinnamon
4 eggs, beaten
150 ml full fat milk
2 tbsp fine breadcrumbs
110g cooked chickpeas (can be tinned)
1 tbsp tahini
1 tbsp curd cheese
1 tbsp lemon juice
2 - 3 tbsp olive oil
sprig of rosemary crushed with a little olive oil
to make Aubergine Cake
the oven to 180°C / gas 4
the oil in a large sauté pan or a wok, gently fry
the aubergines until very soft.
the cinnamon, remove from the heat and allow to cool.
in a food processor with eggs, milk, salt and pepper.
oil a spring-form cake tin and sprinkle with breadcrumbs.
the aubergine mixture into the tin and bake for 30
- 35 minutes, until just set.
to cool a bit and turn out onto a plate.
make the sauce:
all the ingredients in a blender until smooth and
pouring consistency (add a little water if too thick).
the rosemary oil on top.
the cake warm with the sauce on the side.