- 3 eggplants
- 125 grs of tomato sauce
- 3 tablespoons cornstarch (optional)
- 1 tsp oregano
- 1 tsp thyme
- for the broken dough:
- 125 grs of flour
- 45 gr of margarine
- 50 ml water
Preparation of the dough:.
Leave the margarine that we are going to use at room temperature so that it mixes well.
If you are in a hurry or you can’t mix it well like this, you can heat it a little in the microwave.
Put the flour in a bowl and mix it with the margarine until it is well integrated.
Next we go Adding the water little by little until you have a uniform dough that doesn’t stick.
Let it rest for half an hour in the fridge.
Knead it, giving it the shape of the mold and that’s it!
Preparation of the cake:.
Cut the aubergines into cubes and soak them for about 15 minutes so that they do not turn bitter.
Drain them and mix well with the herbs and salt, then fry them until they are soft.
Drain off the excess oil and mix with the tomato sauce and cornstarch (cornstarch only if you like it with more consistency). We pass everything through the blender to have a homogeneous mixture.
Meanwhile, we preheat the oven to 200 degrees.
Place a base of shortcrust pastry in our mold, pour our dough into it and Bake for 30 minutes, covered with aluminum foil.
After the time has elapsed, remove the aluminum foil and bake for another 10 minutes to finish curdling.