Sweet Potato and Eggplant Cake

Name: Sweet Potato and Eggplant Cake
Yield: 8
Ingredients: 3 eggplants; 4 tablespoons of olive oil; Salt and pepper to taste; Chopped salsa to taste; 1 kg cooked and mashed sweet potatoes; 2 eggs; 150 g grated Parmesan cheese; 1 cup all-purpose flour; Butter for greasing; Breadcrumbs for dusting; 2 hard-boiled eggs, chopped; 150 g cream cheese; 3 tablespoons of toasted almond butter

1
3 eggplants
2
4 tablespoons of olive oil
3
Salt and pepper to taste
4
Chopped salsa to taste
5
1 kg cooked and mashed sweet potatoes
6
2 eggs
7
150 g grated Parmesan cheese
8
1 cup all-purpose flour
9
Butter for greasing
10
Breadcrumbs for dusting
11
2 hard-boiled eggs, chopped
12
150 g cream cheese
13
3 tablespoons of toasted almond butter

Ingredients

1
3 eggplants
2
4 tablespoons of olive oil
3
Salt and pepper to taste
4
Chopped salsa to taste
5
1 kg cooked and mashed sweet potatoes
6
2 eggs
7
150 g grated Parmesan cheese
8
1 cup all-purpose flour
9
Butter for greasing
10
Breadcrumbs for dusting
11
2 hard-boiled eggs, chopped
12
150 g cream cheese
13
3 tablespoons of toasted almond butter

Directions

1
Preheat the oven to 220°C
2
Cube the eggplants into small pieces
3
Let them soak in water with vinegar for 15 minutes
4
Drain and squeeze out excess water
5
Heat the olive oil in a pan, add the eggplant, season with salt, pepper, and cook until tender
6
Dust with plenty of salsa and reserve
7
In a bowl mix together the sweet potatoes, eggs, Parmesan cheese, and flour
8
Season to taste
9
With butter grease a 22 cm diameter cake mold and dust with breadcrumbs
10
Use 3/4 of the sweet potato mixture to line the bottom and sides of the cake mold
11
Add the eggplant, chopped hard-boiled eggs, and spread cream cheese and almond butter in spoonfuls
12
Cover with the remaining sweet potato mixture, add a drizzle of olive oil, dust with breadcrumbs, and bake for 50 minutes.