Maltese savoury cake
Total time
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- 1 onion finely chopped
- 500 grams mince (pork or beef, or a mixture of the two)
- 2 cloves garlic crushed
- 800 grams marrows thinly sliced
- 500 grams eggplant thinly sliced
- 500 grams potatoes thinly sliced
- 1 - 2 tablespoons tomato paste
- 2 eggs lightly beaten
- 80 grams grated parmesan cheese
- Olive oil
- Salt and pepper
- Large cake tin (approx 23 cm) - Best to use a tin which you can remove the sides from.
- Fry the onion for approximately 5 minutes in a frying pan.
- Add in the mince and fry until browned (about 8 minutes).
- Fry the garlic with the mince mixture for 1 minute and then remove the mince mixture from the pan.
- Continue frying separately the potatoes, aubergine and marrows. Fry each for about 7 minutes.
- Grease and flour a large cake tin.
- Preheat the oven to 180oC.
- Now layer the tin starting with a layer of potatoes, then aubergine, then marrows, mince and some parmesan.
- Layer until you reach the top of the tin and finish off with a layer of potatoes. Spread the remaining parmesan on top.
- In a small cup mix the tomato paste, beaten egg and about 4 tablespoons of water.
- Spread this over the potatoes and cheese.
- Cover with foil and put in the oven for 1 hr.
- Once the time is up remove the foil and turn up the temperature to 200oC. Cook for a further fifteen minutes or until the top is browned.
- Take out of the oven and open the sides of the tin. Cut in slices and serve.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/maltese-savoury-cake/
3.5.3208