{"id":156410,"date":"2024-02-21T09:29:43","date_gmt":"2024-02-21T01:29:43","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=156410"},"modified":"2024-06-15T13:35:24","modified_gmt":"2024-06-15T05:35:24","slug":"ottolenghis-aubergine-courgette-and-yoghurt-upside-down-cake","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/02\/21\/ottolenghis-aubergine-courgette-and-yoghurt-upside-down-cake\/","title":{"rendered":"Ottolenghi\u2019s Aubergine Courgette and Yoghurt upside-down Cake"},"content":{"rendered":"\n
\n
\"Ottolenghi\u2019s<\/figure>\n<\/figure>\n\n\n\n
\n \n

Ottolenghi\u2019s Aubergine Courgette and Yoghurt upside-down Cake<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n I\u2019ve already tried a few of Ottolenghi\u2019s<\/a> recipes and they\u2019ve all turned out great. His spices, sauces and combination of ingredients are incredibly creative and beautiful! Ottolenghi\u2019s Aubergine, Courgette and Yoghurt upside-down cake is a little work of art that is great to prepare. When you serve it up, it\u2019s an ahhh experience because it looks so beautiful. \n

\n\t\tA super cake, serve it as a starter or a side! <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
1 h 20 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
6<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
2 h<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n

For a 22 cm Cake tin:<\/h4>\n\t
    \n\t
  • <\/i>

    2 large Zucchini, grated<\/p><\/li>\n\t

  • <\/i>

    2 Eggplants, sliced<\/p><\/li>\n\t

  • <\/i>

    Salt and Pepper<\/p><\/li>\n\t

  • <\/i>

    Chili<\/p><\/li>\n\t

  • <\/i>

    Oregano<\/p><\/li>\n

  • <\/i>

    Olive Oil<\/p><\/li>\n\t

  • <\/i>

    1 Onion, finely chopped<\/p><\/li>\n\t

  • <\/i>

    2 cloves of Garlic, finely chopped<\/p><\/li>\n\t

  • <\/i>

    1 handful of Pine Nuts<\/p><\/li>\n\t

  • <\/i>

    300 g Greek Yogurt<\/p><\/li>\n\t

  • <\/i>

    zest of 1 Lemon<\/p><\/li>\n\t

  • <\/i>

    50 g Parmesan, grated<\/p><\/li>\n

  • <\/i>

    2 Egg-yolk<\/p><\/li>\n\t

  • <\/i>

    2 Egg-white<\/p><\/li>\n\t

  • <\/i>

    50 g Breadcrumbs, gluten-free if desired<\/p><\/li>\n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Grease the cake tin and line with baking paper.\n <\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    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.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Lay the eggplant slices out on a baking tray, sprinkle with oil and salt and roast in the oven at 180\u00b0C for 30 minutes. Leave to cool slightly, then place in the cake tin so that they cover the base.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    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, \u00bc tsp salt and pepper, chili and oregano and mix well.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    5<\/div>\n
    \n

    Step 5<\/h4><\/div>\n
    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. \n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n You can eat it warm or cold! <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Ottolenghi\u2019s<\/figure>\n\n\n\n
    \"Ottolenghi\u2019s<\/figure>\n\n\n\n
    \"Ottolenghi\u2019s<\/figure>\n\n\n\n
    \"Ottolenghi\u2019s<\/figure>\n\n\n\n
    \"Ottolenghi\u2019s<\/figure>\n\n\n\n
    \"Ottolenghi\u2019s<\/figure>\n\n\n
    \n
    \"signature\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Ottolenghi\u2019s Aubergine Courgette and Yoghurt upside-down Cake Pane-Bistecca I\u2019ve already tried a few of Ottolenghi\u2019s recipes and they\u2019ve all turned out great….<\/p>\n","protected":false},"author":5,"featured_media":156812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[521,61,639,135,139,143,85,73,22,44,108,21,140,99,326,75,24],"tags":[66,88,79,26,50,25,104,199,27,81,28],"class_list":{"0":"post-156410","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-arabian-countries","8":"category-eggplant","9":"category-from-around-the-world","10":"category-bread","11":"category-chili","12":"category-salty-pastry","13":"category-eggs","14":"category-fruits","15":"category-vegetables","16":"category-main-dishes","17":"category-jogurt","18":"category-cheese","19":"category-garlic","20":"category-herbs","21":"category-copycat-cooking","22":"category-lemon","23":"category-zucchini","24":"tag-eggplant","25":"tag-eggs","26":"tag-fruit","27":"tag-gemuse","28":"tag-main-dish","29":"tag-kaese","30":"tag-herbs","31":"tag-nut","32":"tag-vegetarisch","33":"tag-zitrone","34":"tag-zucchini","35":"post_format-post-format-gallery"},"yoast_head":"\nOttolenghi\u2019s 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