Gluten free eggplant cake cheese and cherry tomatoes: Recipe without puff pastry
The Eggplant Savory Pie is a super quick recipe. One of the quiches that I loved on the first bite. Soft, juicy and full of taste.
It is prepared in a short time, there is no need to use the puff pastry, just blend the aubergines, mix them with the flour and other ingredients and put it in the oven. That’s all!
If you don’t like aubergines, you can use zucchini, instead of blending them you just need to grate them, it will be good anyway.
You can make it as you like, adding ingredients, replacing the robiola, in short, give space to the imagination.
The aubergine cake is also good cold, perfect for a summer dinner or to take with you wherever you want. It’s a perfect meal saver!
Now I leave you to the recipe for this super delicious cake.
50 g of Rice Flour
20 g of Buckwheat Flour
100 ml of Egg white
Q.b. Turmeric powder
1 sp of Parmigiano Reggiano
Q.b Fresh basil
200 g of Robiola cheese/Feta Cheese
8 Cherry Tomatoes
Q.b Sliced eggplant
Preheat the oven to 180 degrees.
Wash the aubergines, dry them and cut them into chunks. Leave a handful (of eggplant) aside, you will need them at the end. Transfer the aubergines to a blender, blend at maximum speed, until reduced to flour. Take a bowl, add the chopped aubergines, flours, spices, salt, Parmesan and egg white, mix until the mixture is homogeneous.
Transfer the mixture to an 18 cm springform pan lined with baking paper. Add the robiola, the cherry tomatoes cut in half, the aubergines that you have set aside, basil and sprinkle with another little Parmesan.
Bake at 180 degrees, static oven, for 35 minutes.
After the cooking time, take it out of the oven and let it cool before cutting it. Your aubergine cake is ready!
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