Aubergine, courgette and yoghurt upside-down cake

Yotam Ottolenghi’s aubergine, courgette and yoghurt upside-down cake: this dish has about it that essential sense of occasion. One of the appeals of a big bird at Christmas is the sense of ceremony that accompanies its arrival at the table, and the subsequent ritual carving. Looking like a present, all wrapped up, this cake has a similar sense of occasion, as well as that essential festive “Ta-da!” moment when you cut it open to reveal its contents. Don’t worry if you can’t get marjoram; just double the oregano instead. Serves eight.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 220C/425F/gas mark 7. Line a 21cm cake tin with baking paper and brush with oil.

Step 2

Mix the grated courgette with half a teaspoon of salt and put in a colander over a bowl or in the sink for 20 minutes. Transfer the salted courgette to the centre of a clean tea towel or J-cloth, draw up the sides, then squeeze out as much liquid as possible. Put the courgette (you should have about 200g-worth) in a bowl and set aside.

Step 3

In a large bowl, mix the aubergine slices with two tablespoons of oil, a quarter-teaspoon of salt and a good grind of pepper. Spread out on two oven trays lined with baking paper and roast for 30 minutes, until golden-brown. Set aside to cool, then arrange the aubergine in a spiral in the base of the cake tin, so the slices overlap and cover the base.

Step 4

Turn down the oven to 180C/350F/gas mark 4. Heat two tablespoons of oil in a medium frying pan on a medium-high heat, then fry the onion for seven minutes, until soft and starting to turn golden-brown. Add the garlic and herbs, fry for a minute, until the herbs are aromatic and the garlic is starting to brown, then add to the courgette bowl. Add the pine nuts, yoghurt, lemon zest, parmesan, egg yolks, breadcrumbs, a quarter-teaspoon of salt and plenty of pepper, then mix to combine.

Step 5

In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the courgette mix until just combined, then spoon on top of the aubergine in the cake tin. Bake for 45 minutes, until the cake is golden-brown, then set aside to cool down a bit.

Step 6

Release the cake from its tin and invert on to a plate, so the aubergines are now sitting on top. Remove the baking paper, cut into individual portions and serve warm or at room temperature.