Eggplant “Cake” with Tomatoes
An elegant seasonal eggplant appetizer! A great recipe for a juicy, well-balanced dish with eggplant, vibrant tomatoes, and fragrant garlic - surprisingly delicious and sure to please many.
Updated : 03 March, 2026
Easy
About 30 min.
Ingredients
3
Eggplant
1
Tomato
0.5
Bell pepper
150 milliliters
Vegetable oil
200 grams
Curd
4 tablespoon
Sour cream
4
Garlic
0.33 teaspoon
Khmeli-suneli
0.33 teaspoon
Basil
to taste
Parsley
to taste
Dill
to taste
Ground pepper mix
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients and spices for this delicious eggplant appetizer “cake”.
Step 2
Slice 3 eggplants lengthwise into “tongue” slices about 1/2 cm thick (about 1/4 inch) and place them on a plate.
Step 3
Sprinkle the eggplant slices with salt to taste.
Step 4
Sprinkle with pepper to taste and drizzle with vegetable oil.
Step 5
Mix well so the slices are evenly coated.
Step 6
Fry the eggplant slices in a preheated pan until golden on both sides.
Step 7
Make the spread: put 200 g cottage cheese (about 7 oz) and 4 tablespoons sour cream into a deep bowl. If you like, replace the cottage cheese with any soft cheese.
Step 8
Add salt to taste.
Step 9
Add 1/3 teaspoon dried basil.
Step 10
Add 4 garlic cloves.
Step 11
Add dill to taste and blend everything until smooth.
Step 12
Cut 1 tomato into small wedges. Slice 1/2 bell pepper into thin strips. Chop dill and parsley to taste.
Step 13
Place the fried eggplant slices into a deep bowl, narrow ends down, overlapping them.
Step 14
Add and spread 1 tablespoon of the spread evenly.
Step 15
Add a layer of tomato wedges on top.
Step 16
Add another layer of the spread.
Step 17
Cover the spread with a layer of bell pepper strips.
Step 18
Add another layer of the spread and cover with chopped herbs.
Step 19
Keep alternating the layers (spread → tomatoes → spread), then smooth the top.
Step 20
Fold and press the eggplant ends to “close” the appetizer inside the bowl.
Step 21
Cover the bowl with a plate and flip it over.
Step 22
Garnish the eggplant “cake” with a sprig of basil and parsley leaves.
Step 23
Enjoy your homemade dish - bon appétit!
Author note
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