Eggplant-rye cakes

Category: Dishes from cereals and flour products
Eggplant-rye cakes

Ingredients

milk 400 ml
dry yeast 2.5 tsp
rye wallpaper flour 150 g
eggplant (net weight) 690 g
eggs 2 pcs
salt 1.5 tsp.
sugar (or stevia on the tip of a knife) 1 tsp
olive oil 1 tbsp. l.

Cooking method

  • Addressed to great eggplant lovers.

  • Pour yeast into lukewarm milk, stir.
  • Eggplants with skin (I have 4 small ones, weighed with cut tails and butts) chop in any convenient way, I did it in a blender chopper. It is not necessary to grind into dust, it is enough just to chop finely or rub on Bernere-rösti, for example. As the eggplants are chopped, we lower them into a container with milk and yeast and mix immediately so that they do not darken.
  • Sift flour with salt, send to a container for eggplant and milk. Add eggs and sugar there. Mix quickly by hand. Add oil at the last moment and stir again.
  • Give the dough a good distance (I had about an hour in a cold kitchen... it will take less time in the warmth). She baked in Orion pancake maker.

The dish is designed for

20 pcs

Time for preparing:

1 hour proofing + an hour with a little baking directly

Note

I apologize for posting an incompletely broken recipe The eggplant season is over, I do not have time to roll the recipe to the ideal. I don't want to put off such a treat until next summer.
There is a small ambush in the recipe. If you bake cakes in the Orion pancake maker, the roof breaks a bit. To achieve perfect performance, you can increase the amount of flour or eggs. I'll try to play with eggs next time (but I'm afraid of some rubberiness), but I've already played with flour: it stops tearing the roof, but the taste is heavily clogged with a rye aftertaste.
For myself, I decided to do it according to the above proportions. Maybe the cakes do not look perfect, but believe me, the taste completely compensates for this drawback: the pancakes turn out to be unusually tender and incredibly tasty.
It is recommended to use it with garlic sauce (sour cream or homemade mayonnaise - to the taste of the eater, the keyword is garlic).

PySy: each batch was baked for 7 minutes. In the photo, the cakes seem a little overcooked, but in fact, rye flour takes longer to bake than wheat flour.

Eggplant-rye cakes

Swifta
Eh, why did they put up such a yummy by the end of the season? I won't have time to eat before winter, but during the winter I'll choke on saliva ...
You have to try, but the question is: what kind of flour to take? Maybe wheat is better after all? Why did they take rye? And have you tried it with wheat?
I want to, I can't ...
azaza
It is also delicious with wheat, and you can take it a little more than rye - it will not kill eggplants. I can't eat wheat, so I'm perverting with rye. It is also very tasty, the main thing is not to overdo it.
Gala
Curious cakes I will bookmark, experiment at my leisure, I love eggplant
fronya40
What a surprise by the end of the summer! by the beginning of autumn even! delicious!
sweetka
I can't imagine how they taste.

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