Ingredients for Eggplant Aubergine Cake
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- Eggs
- Sour Cream
- Vegetable Oil
- Eggplants
- Nutmeg
- Cinnamon
- Clove
- Salt
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How to Make Eggplant Aubergine Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Roast the eggplant: Preheat broiler. Slice eggplant into 1/2-inch thick rounds. Brush with olive oil and broil for 5-7 minutes per side, until tender and slightly charred. Let cool, then mash thoroughly.
- In a large bowl, combine cake mix, pudding mix, oil, eggs, water, and vanilla extract. Mix well until just combined.
- Gently fold in the mashed eggplant.
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting (if desired).
- Serve and enjoy your surprisingly delicious eggplant cake!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
103g
Fat
22g
Carbs
14g
