Sweet Potato and Eggplant Cake

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

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

Ingredients

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

Directions

1
Preheat the oven to 220°C
2
Cube the eggplants and soak them in water with vinegar for 15 minutes
3
Drain and squeeze out excess water
4
In a pan, heat some olive oil, add the eggplant, salt, pepper, and cook until soft
5
Dust with salsa and set aside
6
Mix together the sweet potatoes, eggs, Parmesan cheese, and flour
7
Season to taste
8
Grease a 22cm-diameter cake form with margarine and dust with breadcrumbs
9
With 3/4 of the sweet potato mixture, line the bottom and sides of the cake form
10
Lay down the eggplant, diced hard-boiled eggs, cream cheese, and peanut butter in layers
11
Top with the remaining sweet potato mixture
12
Drizzle with a little olive oil, dust with breadcrumbs, and bake for 50 minutes.