Eggplant and spaghetti savory cake - Marina Ignjatović
Savory Eggplant and Spaghetti Cake - Tasty and decorative.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
Eggplant and spaghetti savory cake - Marina Ignjatović
- ingredients:
- 3 blue aubergines
- 200 g of spaghetti
- 3 red onion heads
- 1 head of garlic
- 1 carrot
- 300 g of minced meat
- 3 tomatoes
- 1 egg
- dry herbal spice
- landing
- Topping:
- 2 eggs
- Wash the eggplant, cut it into thin leaves, add salt and let it rest for a while. When the eggplants have rested, fry them in hot oil on both sides until golden brown.
- Cook the spaghetti in salted water.
- Finely chop the red onion, garlic and carrot, then stew in oil. Add the minced meat and stew it until it changes color, then add the peeled and finely chopped tomatoes and mix everything until the tomatoes fall apart and all the excess liquid evaporates. Towards the end, add dry herbal seasoning, stir and remove from the stove. Add the drained spaghetti and egg to the meat filling and stir until everything is well combined.
- In a 24 cm round pan, arrange the blue eggplant in a circle so that the edges of the pan are covered with eggplant. Apply the prepared filling and cover with beaten eggs. Heat the oven to 250 degrees and bake.
- Take the baked cake out of the oven and let it cool a little, then carefully turn it onto a plate, taking care not to break it.
