Eggplant Pastry In A Cake Form (Video)

Eggplant Pastry In A Cake Form (Video)




20 min


30 min


10 slices


20 minutes


30 minutes


  • 2 tablespoon olive oil
  • 300 grams of beef
  • 1 tablespoon chili pepper
  • 1 tooth- battered garlic
  • 1 sweet spoon salt
  • 1 tea spoon cumin
  • 1 tea spoon black pepper
  • 3 tablespoon yogurt
  • 1/2 teaspoon olive oil (for yogurt mixture)
  • 3/4 water glass milk
  • 1 piece of paper
  • 1 large eggplant

    For garlic tomato sauce:

  • 2 tablespoon olive oil
  • 2 large tomatoes (shredded)
  • 2 pieces of forged garlic
  • 1 tea spoon salt

Cooking Advice

To avoid sticking to the cake mold, lubricate the mold before putting the rolls.

How is it prepared?

  1. In olive oil pan with olive oil.

  2. Leave the minced water, change the color, then add the pepper slice and mix.

  3. Take the garlic, salt, cumin and black pepper from the oven after adding garlic.

  4. In the bowl, mix the yogurt, ½ teaspoon olive oil and milk, and take the side.

  5. Distribute the cool and yoghurt mixture to every part of the yufkan, so that the yufkah is 1/3 of the floor.

  6. After kneading the sprinkled eggplants in the folded part of the yufkan, put the mince pudding in such a way that the yufka is rolled into a roll.

  7. Carefully roll the yufkah without tearing it, and place the mold in the serving dish so that your cake mold is suitable.

  8. For tomato sauce, in a separate pan fry the olive oil. Add garlic, grated tomatoes and salt, and then boil and bite under the oven. Take it out of the quarry after you have cooked on a low heat for 5 minutes.

  9. Cook pastries, which you bought in a cake mold, in a preheated 180-degree oven for 30 minutes. After taking it out of the oven and resting for 10 minutes, place it over the tomato sauce and serve it.

Service Offer

You can serve it with garlic and plenty of tomato sauce on it.


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