Spanish · Dessert

Aubergine Cake in tomato and olive oil

A rustic take on Aubergine Cake, built on tomato and olive oil and finished the way we like it. Ready in about 35 min and easily enough for 6 people.

4.8 from 3,020 cooks

Prep10 min

Cook25 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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