zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Summer Vegetable Cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Summer Vegetable Cake

    • Preparation time: 45 minutes, plus overnight chilling
    • Total time: 45 minutes, plus overnight chilling

    Serves: 6

    Ingredients

    • 3 large aubergines
    • 6 tbsp olive oil
    • 2-3 cloves garlic, finely chopped
    • 4 each large red, green and yellow peppers
    • 250g feta cheese
    • Salt
    • Freshly ground black pepper

    Method

    1. Cut the aubergine into thick slices. Sauté, in batches, in the olive oil until tender, then set aside on a plate and sprinkle with the chopped garlic. Meanwhile, grill the peppers under a hot grill until charred. Plunge them into cold water, then skin them, removing the core and the seeds. Cut into large pieces. Slice the cheese.
    2. Layer all the ingredients in a 20-25cm springform cake tin, in any order you like, seasoning each layer with pepper and a little salt (remember that feta is already salty). Put a plate and a heavy weight on top. Chill overnight, placing the tin in a bowl to catch excess juice. Serve with tomato relish.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars