Eggplant and goat cheese cake, recipe

Savory pies are one of the things I like the most and, in particular, this recipe for aubergine and goat cheese cake is spectacular. Also, using a sheet of shortcrust dough they sell made, it is so easy to prepare and it is so delicious, that I do not think it is worth complicating kneading with the heat that it still does.

I did not have a round mold at hand and this circumstance made it a bit difficult for me to roll out the dough, which was round in shape. I had to cut and paste as best I could, I even thought that, when baked, the dough would break, but fortunately it did not.


For 6 people
  • Broken mass 1
  • Medium eggplant 2
  • Goat cheese 1
  • Onion 1
  • Garlic clove 2
  • Liquid cream for cooking 200 ml
  • Egg 3
  • Extra virgin olive oil
  • Salt
  • Ground black pepper

How to make aubergine and goat cheese cake

Difficulty: Easy
  • Total time 1 h 30 min
  • Elaboration 1 hour
  • Cooking 30 m

We start by spreading the dough and lining a mold, rectangular or circular. Then we prick it several times with a fork, cover it with greaseproof paper and fill it with dried chickpeas, baking for about ten minutes at 200 ºC until golden brown.

We wash the aubergines, trim and cut into small cubes. We put them in a bowl with plenty of salt, leaving them for half an hour to lose their bitterness. After this time, we rinse them well and drain them.

Peel and chop the onion and garlic. Heat a little oil in a frying pan and sauté the onion over low heat, until it is golden brown. Then we add the garlic, the aubergine, season, cover and fry over low heat, stirring from time to time so that they do not stick.

We beat the eggs with the cream. Add the previous sofrito and the chopped cheese. We distribute the mixture over the dough, from which we will have previously removed the chickpeas and kitchen paper. We bake the quiche for half an hour at 180 ºC, letting it rest a little before serving.

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