Cherry tomato, eggplant and feta cheese bread

For one cakeu00a0:

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• Preparation timeu00a0: 15 minutes
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• Cooking timeu00a0: 25 to 30 minutes
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• 1 eggplant (200g)
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• 7 cherry tomatoes
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• 150g of feta
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• 230g of wheat flour (t45 to t110)
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• 10g of baking powder
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• 1/2 teaspoon of turmeric
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• 4 eggs
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• 150g of soy cream (or other vegetable cream or not)
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• 5g of salt
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• Freshly ground pepper
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• Olive oil
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1. Preheat the oven to 180 u00b0.
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2. Heat a drizzle of olive oil in a pan over medium heat. Wash and cut the eggplant into small dice and sautu00e9 for about 7 minutes in the pan.
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3. Meanwhile, cut the washed cherry tomatoes into 4, as well as the feta cheese. Reserve.
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4. In a bowl, place the flour, baking powder, turmeric, salt and pepper. Mix these powders well, then add the eggs and soy cream. Mix again until a homogeneous preparation is obtained.
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5. Finally add the cooked eggplant, tomatoes and feta cheese.
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6. Pour the dough into your u201cAppoliau201d ceramic cake pan, then bake for 25 to 30 minutes, hot air.
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7. At the end of cooking, allow to cool completely before removing from the pan.
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