PALESTINE —
What a great summer this is and if you’ve planted a garden or frequented farm stands you are probably trying to find ways to take advantage of as much summer flavor as possible. If you happened to go to the Taste of Palestine you might have seen one way to use fresh tomatoes, onions and eggplant all in one dish with the Aubergine Cake from Sabor a Pasion Country House & Bistro.
Aubergine cake is a cake made with layers of vegetables and cheese rather than flour and eggs. French for eggplant, aubergines are in season and when sliced thin and lightly fried, or roasted in the oven, are very flavorful. Layered with fresh tomatoes and warm caramelized onions that slightly melt the mozzarella cheese – you have beautiful cake that captures the fresh taste of summer.
Aubergine Cake
Ingredients
6 large tomatoes, 1/4 inch slices
2 large eggplants, 1/4 inch slices
3 large onions, 1/4 inch slices
2 eight ounce logs fresh mozzarella
Olive oil and basil leaves for garnish
Directions
In a large sauté pan over medium heat slowly sauté the onion slices in 2 tablespoons of olive oil until soft and caramelized but not browned, about 15 minutes. Place in a bowl and set aside. In the same sauté pan add about 1/2 inch of canola oil. Heat to frying temperature and in batches fry the eggplant slices until slightly brown and a bit crispy. Lay the eggplant slices on a baking sheet lined with paper towels to drain.
Line a 4 by 9-inch cake pan with plastic wrap with plenty of excess plastic hanging over the sides. Begin layering in the following order – sliced tomatoes, sautéed onions, mozzarella, eggplant slices, another layer of tomatoes, more sautéed onions, cheese, eggplants and finally a last layer of tomatoes. The warmth of the onions and eggplant melt the cheese and help everything mold together.
Fold the plastic wrap up around the layers. Place a salad plate on top to press the layers down. Refrigerate for about four hours or overnight. Unwrap the plastic from the top.
Place a large plate on top of the cake pan and turn over. Remove the cake pan and the plastic. Serve in slices with basil garnish and a drizzle of olive oil. Recipe by Chef Simon Webster, Sabor a Pasion Country House and Bistro
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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.
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