Recipe for :

This Spanish Tapas recipe for Aubergine Cake with Tahini Sauce (Granada de Berenjena) comes from Chef Ewa of Finca 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.

Finca 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.

If you want to enjoy Southern Spain, learn Spanish and Mediterranean cooking, whilst having a wonderful break away from it all then . . . read more

Ingredients for Aubergine Cake

4 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
Salt, pepper

For the sauce:
110g cooked chickpeas (can be tinned)
1 tbsp tahini
1 tbsp curd cheese
1 tbsp lemon juice
2 - 3 tbsp olive oil

1 sprig of rosemary crushed with a little olive oil

How to make Aubergine Cake

• Preheat the oven to 180°C / gas 4

• Heat the oil in a large sauté pan or a wok, gently fry the aubergines until very soft.

• Sprinkle the cinnamon, remove from the heat and allow to cool.

• Blend in a food processor with eggs, milk, salt and pepper.

• Lightly oil a spring-form cake tin and sprinkle with breadcrumbs.

• Pour the aubergine mixture into the tin and bake for 30 - 35 minutes, until just set.

• Allow to cool a bit and turn out onto a plate.

To make the sauce:

• Puree all the ingredients in a blender until smooth and pouring consistency (add a little water if too thick).

• Swirl the rosemary oil on top.

To serve:

• Serve the cake warm with the sauce on the side.
  

Serves 4

Chef Ewa
www.finca-altacocina.com