Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant |
| 1 tablespoon | Garlic -- minced |
| 1 tablespoon | Shallots -- minced (or |
| \N \N | Onions) |
| ⅓ cup | Flour |
| 4 tablespoons | Vegetable stock |
| ½ teaspoon | Baking powder |
| 2 teaspoons | Parsley -- minced |
| 2 \N | Eggs |
| ¼ teaspoon | Pepper |
| ½ teaspoon | Salt |
Prick the eggplant all over and roast it on a baking sheet at 350F for 30-35 minutes, or until it is desiccated. Let it cool, then scoop out the flesh into a mixing bowl and mash it with a fork until smooth.
Saute the garlic and shallots in a nonstick pan (with water or a little stock if desired). Add this to the eggplant. Add the flour, baking powder, eggs, stock, parsley, pepper, and salt. Mix well.
Spray a skillet with cooking spray and heat it to medium heat. Dollop spoonfuls of the batter into the skillet and cook until golden. Flip, etc.
Recipe By : Net
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