The first time I made this recipe we had guests coming over and I realized I had no time for grocery shopping. So I came up with this cake using something I already had in the fridge: eggplant antipasto. With a few ingredients you can turn something that looks ordinary into something delightful and that will dazzle your guests.
The eggplant antipasto can be substituted with other toppings, like sun-dried tomatoes, cherry tomatoes and oregano, roasted red peppers, etc.
Eggplant Antipasto Cake
Batter
2 cups all-purpose flour
1 cup milk
1/2 cup canola oil
1 egg
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
1 egg
1 tablespoon baking powder
1 teaspoon salt
Topping
10 oz (300 g - about 1 cup) antipasto eggplant (recipe here)
3 oz (100 g) of freshly grated Parmesan cheese
Preheat oven to 350° F (180° C).
1) In a medium bowl combine milk, oil and egg until well blended. Add flour, baking powder and salt and whisk until smooth. Batter must be thick.
2) Spread the batter into a greased 11" x 2" round pie plate or pan. Top with the eggplant antipasto and then the cheese. Bake in preheated oven for about 30 minutes. Serve warm.
3 oz (100 g) of freshly grated Parmesan cheese
Preheat oven to 350° F (180° C).
1) In a medium bowl combine milk, oil and egg until well blended. Add flour, baking powder and salt and whisk until smooth. Batter must be thick.
2) Spread the batter into a greased 11" x 2" round pie plate or pan. Top with the eggplant antipasto and then the cheese. Bake in preheated oven for about 30 minutes. Serve warm.
