A cake recipe for all foodies:
Season the slices of melanzana well with salt and let them cry out for at least an hour. Rinse well, dry and place in a pan with the onion rings and plenty of olive oil. Steam well (almost roast, actually) until the melanzanese slices break down and are soft through and through – actually a vegetable puree. Pepper (be careful with salt, the melanzane actually retain enough salt from “crying out”), add raisins, cinnamon and juice of one lemon and place in a large enough bowl.
Beat the eggs, stir in the cornflour and almond kernels and mix well with the vegetables. Brush a shallow baking dish, preferably rectangular, with a little oil and spread the mixture just into it. The patty should not be higher than 3 cm. Preheat the oven to 220 degrees, sprinkle the pancake with sesame seeds and pepper and bake the pancake at 200 degrees for at least half an hour until golden brown.
The pancake can be served lukewarm or cooled, whole in the form or cut into small squares for an aperitif.