It is advisable to use vegetarian cheese and mayonnaise to prepare this dish. However, if you do not adhere to a vegetarian diet, you can take your usual ingredients.
Ingredients:
- Eggplants – 2 pcs.
- Chicken eggs – 2 pcs.
- Wheat flour – 2 tbsp.
- Salt – 1/2 tsp.
- Ground black pepper – 1/2 tsp.
- Suneli hops – 1/2 tsp.
- Sunflower oil – to taste
- Vegetable cheese – 100 g
- Tomatoes – 2 pcs.
- Walnuts – 100 g
- Dill – 3 sprigs
- Garlic – 2 cloves
- Mayonnaise – 3 tbsp.
Directions:
- Wash the eggplants thoroughly, cut off the ends, and remove the skin. Grate the pulp on a coarse grater and put it in a deep bowl.
- Add flour, eggs, ground black pepper, and hops-suneli to the bowl with the eggplants. Mix thoroughly until smooth.
- Heat the sunflower oil in a frying pan. Put 3 tbsp of the mixture and distribute it over the pan, forming a small circle with a diameter of 15-16 cm. Fry until golden brown on both sides. Then repeat the steps with the remaining ingredients until you have 4-5 cakes. Let the finished cakes cool completely.
- Chop the walnuts with a knife or chop them with a blender. Cut the tomatoes into thin half-circles. Grate the cheese on a coarse or fine grater.
- Peel the garlic and pass it through a press. Mix with mayonnaise. Finely chop the dill.
- Place the cake on a serving plate, grease it with 1-1.5 tsp. mayonnaise with garlic. Sprinkle with a small amount of nuts, herbs, and cheese.
- Place the chopped tomatoes on top. Cover the filling with the second cake and, repeating the previous steps, assemble the cake. Sprinkle the sides of the cake with the remaining nut crumbs or cheese. Decorate the top with herbs. Put the finished cake in the refrigerator for 30 minutes, then serve.
- Delicate eggplant cakes taste like mushrooms. They go well with salty cheese and juicy, sweet, and sour tomatoes. Garlic mayonnaise gives the dish a special piquancy.