How to prepare the eggplant cake

Dear readers, this delicious recipe was provided to me by my friend Ilse Grimmer de Nevárez. I always say and maintain that in every house you find those unique flavors that belong to the hostess who offers them to flatter her guests, as this is the case of this eggplant cake that we enjoyed laughing and joking, one afternoon with friends. I’m sure you’ll love it.

I hope you enjoy it and thank your cook today. I thank Ilse for sharing her recipe with my readers.

Eggplant Pie Recipe

• 2 cups of white sauce
• 9 medium cooked potatoes
• 4 medium eggplants
• 4 hard-boiled eggs
• 1 medium pearl onion
• 1 tablespoon achiote oil
• 1 tablespoon butter
• 1 teaspoon salt or to taste
• 1 pinch of pepper
• 1 teaspoon herb seasoning (use your favorite)
• 2 cups of grated mozzarella cheese
• 2 tablespoons grated Parmesan cheese

White sauce:

• 2 cups of milk
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg

Preparation:

1. In a small saucepan put the cold milk with the diluted cornstarch, butter, salt, pepper and nutmeg. Bring to medium heat and cook until the white sauce thickens and comes to a boil. Check the flavor and remove from heat. Have it ready to assemble the cake.
2. Cook the potatoes in the skin so they don’t fall apart and when they’re soft, peel them and have them done.
3. Peel the aubergines and boil them in boiling water, taking care that they do not fall apart. Remove them from the heat and have them ready.
4. Cook the hard-boiled eggs, peel them and have them ready.
5. Cut the pearl onion into small squares and in a frying pan add the achiote oil and butter to brown it, add the salt, pepper and seasoning and refry it. Have it ready.
6. To assemble the cake. Put two tablespoons of white sauce on the bottom of a medium pan, cut three potatoes into slices and make a bottom layer, put half of the fried onion on top, spreading all over the potatoes, cut two aubergines lengthwise, remove one Little the seeds and place them on top of the onion, put a third part of the mozzarella cheese on top, now cut two hard-boiled eggs into slices and arrange them on top of the cheese and also put a third part of the white sauce on top. Repeat the layers again, three potatoes, the rest of the onion, two aubergines, one third of the mozzarella cheese, two sliced ​​eggs and one third of the white sauce. Finally put the other three sliced ​​potatoes, the other third of the cheese and the rest of the white sauce. Sprinkle Parmesan cheese on top and bake at 350ºF or 175ºC for 30 to 40 minutes until top is golden brown and cheese is well melted. Carefully remove from oven and serve hot.

Note: This cake can be served on its own or as part of a buffet. Makes 12 servings. Recipe by Ilse Grimmer de Nevárez.