Eggplant Picnic Cake Recipe - Chefs' Choir

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Make the most of peak eggplant season with this savory, picnic-ready dish from Chef Tatiana. Inspired by Ottolenghi’s cauliflower cake, this summery twist swaps in tender, roasted eggplant—one of our favorite late-summer CSA staples. Packed with sweet peppers, fresh herbs, and plenty of Parmesan, it’s a satisfying, portable recipe that’s perfect for a midday park lunch or a sunset picnic with friends. Bonus: it’s just as delicious at room temperature, making it an ideal make-ahead dish for outdoor gatherings.

Summer’s in full swing, and it’s the perfect time to step outside and enjoy the fresh air. Whether it’s a full picnic or just lunch on a sunny bench, being outdoors is a great reset during the workday.

To make it even better, here’s a fun, picnic-friendly recipe inspired by Ottolenghi’s famous cauliflower cake, but with a twist: I used eggplant instead (it’s in season and super flavorful right now).

This keeps well, is easy to carry, and tastes even better at room temp—perfect for a park lunch or a picnic with friends and family.

Eggplant Picnic Cake

by Chef Tatiana Iglesias

Serves 6-8

Ingredients

1 large eggplant, thinly sliced
Olive oil, for roasting and sautéing
1 onion, chopped (reserve a few rings for decoration)
1 red bell pepper, diced
2 garlic cloves, minced
6 eggs
1 cup grated Parmesan cheese
½ cup chopped parsley or basil (or a mix of both)
1 cup all-purpose flour
1½ teaspoons baking powder
Salt and freshly ground black pepper, to taste

Procedure

Preheat oven to 350°F. Line a round cake or loaf pan with parchment.
Roast or grill the eggplant slices until soft and golden.
Sauté the onion, pepper, and garlic in a little oil until soft.
In a big bowl, whisk eggs, cheese, herbs, flour, baking powder, salt, and pepper.
Mix in the sautéed veggies.
Layer some eggplant at the bottom of the pan, pour in half the mix, layer more eggplant, then the rest of the mix, put the ring onions on the top.
Bake for about 40–45 minutes until golden and set. Let cool a bit before slicing.