Eggplant Cake

Name: Eggplant Cake
Yield: 8
Ingredients: 1 1/2 cups of wheat flour; 1 tablespoon of salt; 3 tablespoons of butter; 5 tablespoons of water; Filling; 1 tablespoon of olive oil; 2 cloves of garlic, minced; 1 medium onion, finely chopped; 1 teaspoon of paprika; 2 medium eggplants, cut into cubes; 2 tomatoes, peeled and seeded, cut into cubes; 1 small green pepper, cut into cubes; To taste: black pepper and oregano; Salt to taste; Shredded cheese to taste

1
1 1/2 cups of wheat flour
2
1 tablespoon of salt
3
3 tablespoons of butter
4
5 tablespoons of water
5
Filling
6
1 tablespoon of olive oil
7
2 cloves of garlic, minced
8
1 medium onion, finely chopped
9
1 teaspoon of paprika
10
2 medium eggplants, cut into cubes
11
2 tomatoes, peeled and seeded, cut into cubes
12
1 small green pepper, cut into cubes
13
To taste: black pepper and oregano
14
Salt to taste
15
Shredded cheese to taste

Ingredients

1
1 1/2 cups of wheat flour
2
1 tablespoon of salt
3
3 tablespoons of butter
4
5 tablespoons of water
5
Filling
6
1 tablespoon of olive oil
7
2 cloves of garlic, minced
8
1 medium onion, finely chopped
9
1 teaspoon of paprika
10
2 medium eggplants, cut into cubes
11
2 tomatoes, peeled and seeded, cut into cubes
12
1 small green pepper, cut into cubes
13
To taste: black pepper and oregano
14
Salt to taste
15
Shredded cheese to taste

Directions

1
In a large bowl, combine the flour, salt, butter, and water
2
Knead until the dough is soft and homogeneous
3
Filling
4
Heat the olive oil in a pan, then sauté the garlic and onion
5
Add the eggplant, tomato, and pepper, and cook until the vegetables are tender
6
Season with black pepper, oregano, and salt to taste
7
Assembly
8
Roll out the dough on a smooth, floured surface
9
Place it in a 22 cm diameter baking dish lined with parchment paper and turned upside down
10
Spread the cold filling over the dough, leaving a border around the edges
11
Sprinkle shredded cheese
12
Shape the cake by pressing it firmly
13
Bake in a preheated oven at 18,000 C until golden.