EGGPLANT POTATO CAKE in a pan, easy and quick recipe, perfect single dish for dinner, a simple and delicious idea also great for the beach.
The eggplant potato cake is delicious cooked in a pan or in the oven if you prefer, savory recipe, great appetizer or single dish for dinner or to take to the beach even cold is excellent.
The eggplant potato cake recipe is perfect if you’re looking for something good and simple to solve the dinner problem or a tasty summer appetizer with simple and good ingredients.
Very tasty with eggplants but you can prepare it with speck, with zucchini or tuna.
Follow me in the kitchen today there’s eggplant potato cake!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz potatoes
- 9 oz eggplants
- 5 oz provola
- 3.5 oz all-purpose flour
- 1 egg
- 1 teaspoon salt
Steps
Peel the potatoes and cut them into chunks, then boil and drain them.
Mash the potatoes with a potato masher and collect the puree in a bowl, add the egg and salt, mix, add the flour, and mix again.
Slice the eggplants and cook them in a pan.
Divide the dough into two parts, oil a pan and place half of the dough, fill with the slices of eggplant and provola slices.
Close with the other half of the dough and seal the edges.
Cook while turning the savory cake.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Perfect cooked in a pan but can also be baked, you can fill it as you prefer or with what you have in the fridge, ham, mortadella, salami, or peppers, spinach.
A very simple idea with boiled potatoes but you can also use raw grated potatoes and safely cook the savory cake in a pan.
