Description
Vegetable, the snack cake with pumpkin, eggplant and peppers! Adding a piece of this cake with a nice salad, get a hearty meal! And you can serve it instead of bread to the entrees!
Ingredients
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Pumpkin
150 g
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Eggplant
1 piece
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Pepper
1 piece
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Chicken egg
3 piece
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Salt
1 tsp
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Black pepper
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Yogurt
160 ml
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Flour
200 g
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Leavening agent
10 g
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Vegetable oil
4 Tbsp
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Paprika sweet
1.5 tsp
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Spices
1.5 tsp
Cooking
Pumpkin and bell pepper cut into strips. Eggplant - thin slices.
In a frying pan, heat vegetable oil over medium heat in turn fry until soft pumpkin, bell pepper, and then plate the eggplant. Roasted eggplant is also cut into strips.
In a bowl, whisk whisk eggs with salt and pepper. Add the yogurt, whisk well again.
Add flour with baking powder, mix well.
Add roasted vegetables and gently stir. The dough consistency should be slightly thicker than for pancakes.
Cake pan with baking paper, spread the dough. On top sprinkle with paprika and spices. Bake in a preheated 180 degree oven for 40-45 minutes, readiness check wooden skewer. The cake is ready take out and allow to cool.
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