Eggplant appetizer cake

1 . Stage

Peel the eggplant and cut into small pieces. Puree with a blender.

2 . Stage

Add the egg, spices to taste, chopped sunflower seeds and soy sauce. Stir to combine.

3 . Stage

Add the flour and stir.

4 . Stage

Heat vegetable oil in a frying pan and fry the cake cakes on medium heat. To do this, place 2 tbsp of batter in the center of the pan and flatten (I had 14 cm). Using a spatula, flatten the edges. The cakes fry quickly, about 4-5 minutes on each side. Turn over with two spatulas so the shortcakes don't tear. Although even if they tear, I think it's not a problem, the cake will still be able to decorate.

5 . Stage

I ended up with six 14 cm wide cakes. Try to bake them all the same.

6 . Stage

And while the cakes are frying, you can prepare the products for the cake. Place all the products in small bowls (for convenience). Grate garlic on a fine grater and combine with mayonnaise (or sour cream). Grate the cheese with a fine grater. Tomatoes cut into thin slices. I have cherry tomatoes. If you have large tomatoes, you need to cut them into thin semi-circles.

7 . Stage

Chop the greens finely, chop the nuts as finely as possible so that they don't irritate the pieces when you eat them. I chopped the nuts thoroughly with a rolling pin.

8 . Stage

Now you can assemble the cake. Coat the cake with garlic mayonnaise (~ 2 tsp. per cake).

9 . Stage

Then sprinkle with cheese, nuts, herbs and distribute tomato slices on top. Place the next layer on top and do the same thing.

10 . Stage

After laying the last crust, coat the top and sides with the remaining garlic mayonnaise.

11 . Stage

Then sprinkle the top and sides of the cake with nuts. Put the greens on top and make a mayonnaise netting (using a cellophane bag).

12 . Stage

Place tomato slices on top. There is a lot of manipulation, but it all happens quickly and not difficult. My dimensions are: 14*14cm, height 10cm. Eggplant appetizer cake is ready. Please come to the table for a treat.