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.