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Sicilian Eggplant, Artichoke and Mushroom Cake

Sicilian Eggplant, Artichoke and Mushroom Cake


Sicilian Eggplant, Artichoke and Mushroom Cake


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14 May 2010




For the mushroom and sun dry tomato dressing Drain reconstituted mushrooms and reserve liquid Chop mushrooms into large pieces In a saute pan heat up the 1/4 cup olive oil Place the porcini mushrooms inside and saute on medium heat for 1 minute Add the reserved liquid that has been filtered from any impurities. Cook until the liquid has reduced to 1/4 cup Let it cool then add the sun dried tomatoes, garlic, Virgin Olive Oil, balsamic vinegar,salt, and pepper to taste mix well together and let it sit inside fridge until you have finished preparing the cakes. For the cakes Boil the 4 cups of water Add the salt Add the artichoke hearts cook for 30 minutes Then add the eggplant and the mushrooms and cook all together for another 15 minutes Drain with a colander, let the colander sit on a dish for several minutes until all liquid is out, with a spoon you can push lightly onto the veggies to help the drainage. When drained, remove the rest of the leaves from the artichokes including the furry stuff from the center of the heart Use a processor to chop the eggplant, artichoke hearts and the mushrooms, it’s okay if it remains a little lumpy. Let it cool slightly Add bread crumbs, cheese and pepper if desired Mix well Then add the egg and mix again. In a frying pan heat up a couple of tablespoons of Olive oil Put a 1/4 cup of the vegetable mixture in your hand and shape it into a ball,(it will be kind of soft but don’t worry about that) Drop the ball into the heated olive oil and lower heat to medium with a spoon squish the ball down just a little to form a 1 inch thick, round cake Let it brown on one side and then turn carefully to the other making sure they do not break. Cook until brown on both sides and cake becomes firmer. Removed from heat and drain on paper towels. Set aside until all are done in the same manner.
Time required
60 mins
Difficulty level
Cost of ingredients
10 USD
Country of origin
  • For the mushroom and sun dry tomato dressing
  • 1/2 cup dry porcini mushrooms, reconstituted in 1 cup of water for 30 minutes minimum
  • 1/4 cup Olive oil for sauteing
  • 1 tbsp sun dried tomatoes chopped in small pieces, for color
  • 1/4 cup Virgin Olive Oil
  • 1/4 cup Balsamic vinegar
  • For the cakes
  • One medium eggplant cut into 1 inch squares
  • 2 artichoke hearts, remove as many outer leaves ,up to the ones that are tender and appear yellow, then cut all the leaves off at the yellow line
  • 4-6 oz fresh mushrooms (I used oyster mushrooms, but you can use any other type, portobello or shitake can work just as well)
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp bread crumbs
  • 3 tbsp Pecorino cheese
  • 1 egg beaten
  • Pepper to taste
  • Olive oil for frying
  • 2 cloves garlic finely chopped
  • 1 tsp finely chopped basil
  • Salt to taste


I placed them on a beautiful bed of petite salad leaves, put two cakes on top of the salad and then dressed the whole thing with my prepared mushroom and sundried tomato dressing. It makes a great, impressive lunch served with my Nonna’s Crusty Bread You can also serve it for dinner with potatoes and a vegetable such as asparagus It also makes a great snack

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