They are back…the little eggplant; I can’t resist them at the FM, they look so adorable. I’ll tell you all about them in a few. First I want to tell you about the great things I get through my site. I get great free stuff to try and sometimes some adorable totally awesome gifts from my online BFFs. Yesterday was like Christmas here in this household. First I got a box full of Pomegranate juice from Pom. Delish… and then a bit later I got a package from Canada, from Jenn from Defunkt Gourmet, Now Chinese Baba how adorable is that? She sent me a “thank you” letter (on a plantable seeds paper) with some teas, and a summer mix CD. I loved it. It was the coolest thing. If you don’t know who is Jenn yet, I’m sorry to say you are missing big time. She makes me laugh so hard sometimes, that I’m considering using adult dippers when I read her comments. ( Jenn giiiiirl… thank you so much for your sweet gift, you totally rock). Now back to my eggplants, the guy that sells these eggplants at the market already knows me by name. Today, I got there a little late and they were gone, so I asked him if he had some more and he told me that he kept some for me because he new I would show up. Really??? How sweet is that? Of course my husband now thinks I am having an affair with the eggplant guy. LOL By the way…have you guys checked my new Dessert site yet?
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Eggplant Harissa Crumble Cake
For the harissa tomato sauce
Ingredients:
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 medium onion chopped very small
- 5 tomatoes
- 1 tsp of cumin
- ½ tsp ground coriander
- ½ tsp cinnamon
- 2 tsp harissa
- 1/3-cup honey
- 2 tbsp tomato paste
Direction:
Take the skin of the tomatoes and cut the tomatoes into squares, in a saucepan heat the olive oil and sauté the onions and garlic. Add the chopped tomatoes, cumin, coriander, cinnamon, harissa, honey, tomato paste, salt and pepper. And let it simmer for at least 1 hour or until it turned into a thick paste. Let it cool down.
Pre-heat the oven to 350F. In a baking tray, roast 2 big eggplants or 10 baby ones with salt and pepper and a drizzle of olive oil. Remember they are going to be in the oven, so you don’t want them to melt and disappear. When it’s done set them aside to cool down.
Mix the roasted eggplant with the harissa tomato sauce and reserve.
For the eggplant cake:
Ingredients:
- 3 eggs
- 6 tbsp (100 ml) milk
- 6 tbsp (100 ml) olive oil
- 1-½ cups of flour
- 1¼ cups grated mild cheddar cheese
- 1 tbsp baking powder
- Salt and pepper
For the crunchy crumble:
Ingredients:
- 4 tbsp butter
- 1cup of breadcrumbs
- 2 garlic cloves minced
Direction:
In a skillet melt the butter and sauté the minced garlic; add the breadcrumbs and sauté until the breadcrumbs begin to crisp.
Combine the eggs, milk, and olive oil in a large bowl and beat together. Add the flour and grated cheese. Season with salt and pepper stir to combine. Gently fold the baking powder. Add the eggplant mixture and fold. Transfer to the prepared baking dish top it with the crumbles and bake for 40 minutes (350F), leave to cool before removing from backing dish. Sprinkle some chopped parsley and serve.
{ 38 comments… read them below or add one }
I love eggplants. This looks like a great recipe and congrats to you for getting so much cool stuff. That sure makes life fun!
Wow this look incredible! A must try!
savory cake – I think I must try this. What a lovely idea.
sarah´s last [type] ..Deliciousness and Danger
Your savoury crumble cake is magnificent Anna – you have wonderful imagination in cooking and food styling! I don’t think you could take a bad picture if you tried!
Isn’t Jenn a darling?
denise @ quickies on the dinner table´s last [type] ..Just Pointing in the General Direction
wonderful dish you got here! thanks for the share
have a fabulous day!
jen @ http://www.passion4food.ca
Jen Cheung´s last [type] ..Lunch @ Hollywood Cafe
This looks like an amazing dish! Would love to have a slice. Great pictures as always.
Roti n Rice´s last [type] ..Spicy Water Spinach- Easy Omelet- and an Award
To “Momgateway” – Hummm…I always soak the eggplants halves in water with a hand full of salt for few minutes. It is a trick my mother told me. To get rid of the bitterness.
lucky you…I found some of these cute eggplants (looked like purple christmas lights) in our Farmers Market and tried them but they were so bitter…
This cake looks adorable! The breadcrumbs on the top makes it mystical, I could have never guessed there is eggplant in this cake. Sounds awesome! I’ve never seen baby eggplants before, they look so cute. And how sweet that eggplant guy kept some for you.
zerrin´s last [type] ..http-wwwgiverecipecom-wp-content-uploads-2010-07-meat-on-pilaf3jpg
Wow Anna, what a beautiful eggplant dish…looks so yummie!
OMG, you go for real! You’re unbelieveable! What a fascinating combination. The cake looks great. I am trying imagine how it tastes like! hmm…mm…. must be heavenly. Hope you’re enjoying your day, Anna!
Cheers, kristy
Hilarious! This is a truly amazing dish! Incredible photos!
I love the photo with the mini aubergines, very sweet! And how nice you got so many postal treats, that’s just great!
Oh wow, this dish is super amazing!!! I like the idea very much…
I love your blog, your cooking style, all your ideas…I’m always so happy to read you…
I didn’t know about your dessert blog, I will check it out right now… ^_^
Mika´s last [type] ..Spaghetti with garlic and dried tomatoes sauce
Thanks Stella, I saw he made his version in a square tray…worked much better.
Hahahaaha! Oh Jenn you are killing me…. Kitchenaid Standmixers or diamond stud earrings? That would be awesome. I think once Bob try the cake he will change his mind. or He can bring a hot dog for his dinner Uauauauaau! That’s mean. LOL. I put the chinese baba link now. Who knows??? You became famous and then send me Kitchenaid Standmixers AND diamond stud earrings. LOL
Hey Anna, I just wanted to drop back in and tell you that I saw your apricot & white chocolate blondies on Closet Cooking!
Crafty ‘lil receipt there! Sneakin’ up on me with the honey and harissa – good move!
Dweiums
You Knew I Coming Over . . So Why Didn’t You Cook?
dweiums´s last [type] ..Are You Missing Asian Festival DC 2010 in Reston- VA this Weekend
Anna, this sounds so awesome! I love harissa and eggplant for that matter too. Your bottom photo makes this look like the perfect dinner. It just needs some salad on the plate and I’d be ready to chow (smile). Yum Anna!
Anna….. thanks for the shoutout… I’m actually really red right now (in the face). Simply a small gift of thanks, it’s nothing special or huge. Ideally, I’d send out Kitchenaid Standmixers or diamond stud earrings. But I’m not made of money… lol…. besides food, music is one of the best things to share I’m so chuffed and thrilled that you like it. Too bad i didn’t send it with “chinese baba” lol…
Eggplant… *sigh*. Eff it, I’ll just buy some and and let Bob fend for himself on the day I cook it because seriously, eggplant is so delish!!! btw, when I saw the “title” of your post I thought: didn’t she put up a dessert site?? lol… loves! xoxox
Jenn @ Chinese Baba´s last [type] ..Buttermilk Panna Cotta
Delicious looking dish, I look forward to trying this one out!
Looks fantastic!
Daniel – TheTeenCook´s last [type] ..Pita Bread Pizza
This looks intriguing to me. I love everything you have used in your recipe but would never have thought to combine them in that fashion. It sounds delicious. I hope you are having a wonderful day. Blessings…Mary
Mary´s last [type] ..Curried Egg Salad
oh this just looks so splendid! What amazing pictures you take–I love this blog!
BUZZ!!!
Squeaky Gourmet´s last [type] ..Easy Beans
I always love to eat eggplant, anyway they are prepared. Yours is definitely a keeper. When I checked the title of your blog, I said to myself, eggplant cake? Because every time I hear “cake” it supposed to be sweet. This is a lovely dish.
You made me laughed “having an affair with the eggplant guy.” Cute post by the way and as always great photos.
Cook with Madin´s last [type] ..Our Visit to Ventura County
ok… this recipe is amazing. I can not wait to try it… YUM. Very interesting and unique idea and I am always ready for a new recipe involving harissa.
Thanks for sharing.
A Savory cake!!! i was a bit confused initially when I read the title – this is good stuff!
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Yum! Something to use the eggplants from the Farmer’s Market…Looks divine…Love the photos!
Oooh.. I love the idea of a savoury cake, especially when it’s made with such interesting flavours. Sounds amazing!
PS – I love getting to know the folks at the farmers’ market… especially if it means they’ll remember me and save me some of the really good stuff.
Isabelle´s last [type] ..Foodie Fights 2 – Apple-Beer Bundt Cake w- Dulce de Leche Glaze
I love the first photo! Lovely dish!
chriesi´s last [type] ..Rasberry mousse cake
Beautiful little eggplants, love your bowl! The recipe sounds wonderful:-)
Pachecopatty´s last [type] ..500 Cookies and A Castle
Those eggplants are beautiful and what an original recipe. The harissa is a great touch.
Thanks for sharing this, this dish looks just wonderful!
CC Recipe´s last [type] ..Rustic Cherry Tomato Ricotta Tart
What a great idea! I would pair it with a nice lemony lettuce and red onion salad… and that’s the perfect summer dinner!
I’m thrilled to have this recipe! We have a second round of Japanese eggplant coming on in the garden and it would be great in this. I just love those little round ones too. I think I might look into growing them next year.
Lol… Love your post! Eggplants are one of my favorite vegetable and always love to try a new way of cooking them. Thanks for your post.
Adelina´s last [type] ..Spicy Red Lentil Soup with Magic Potion
A delightful & special meal, dear Anna!
MMMMMMM,..I love aubergines & harissa together!!
fabulous food!
Sophie´s last [type] ..Sophies gluten free chicken burgers
Hi Amanda, it’s to cut the tomatoes into squares. Sometimes I get lost in translation….LOL
Amazing, I love these types of dishes where you prepare it all and then just sit back while it bakes.
One question: in your directions do you mean to take the skin ‘off’ the tomatoes and cut the tomatoes into squares or to cut the skin itself into squares? Just something I noticed and wondered about! 
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