Ottolenghi’s Aubergine Courgette and Yoghurt upside-down Cake
Pane-Bistecca
I’ve already tried a few of Ottolenghi’s recipes and they’ve all turned out great. His spices, sauces and combination of ingredients are incredibly creative and beautiful! Ottolenghi’s Aubergine, Courgette and Yoghurt upside-down cake is a little work of art that is great to prepare. When you serve it up, it’s an ahhh experience because it looks so beautiful.
A super cake, serve it as a starter or a side!
A super cake, serve it as a starter or a side!
Ingredients
For a 22 cm Cake tin:
2 large Zucchini, grated
2 Eggplants, sliced
Salt and Pepper
Chili
Oregano
Olive Oil
1 Onion, finely chopped
2 cloves of Garlic, finely chopped
1 handful of Pine Nuts
300 g Greek Yogurt
zest of 1 Lemon
50 g Parmesan, grated
2 Egg-yolk
2 Egg-white
50 g Breadcrumbs, gluten-free if desired
Instructions
1
Step 1
Grease the cake tin and line with baking paper.
2
Step 2
Sprinkle the grated zucchinis with a little salt and leave to stand in a sieve for 20 minutes. Then squeeze very well to remove all the water. You should then have about 200 g of zucchinis, set aside in a bowl.
3
Step 3
Lay the eggplant slices out on a baking tray, sprinkle with oil and salt and roast in the oven at 180°C for 30 minutes. Leave to cool slightly, then place in the cake tin so that they cover the base.
4
Step 4
Heat a little oil in a shallow pan and fry the onion and garlic cloves until soft. Then add to the zucchinis, also add the pine nuts, yogurt, lemon zest, Parmesan, egg yolk, breadcrumbs, ¼ tsp salt and pepper, chili and oregano and mix well.
5
Step 5
Beat the egg whites until stiff and carefully fold into the mixture. Then pour over the eggplants. Bake in the oven at 180 C degrees for 45 minutes. Leave to cool slightly so that you can turn it over. Place a plate on the cake tin and turn everything over. Remove the baking paper, cut like a cake and serve.
Notes
You can eat it warm or cold!
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