Yield: 4 Servings
|1 tablespoon||Garlic -- minced|
|1 tablespoon||Shallots -- minced (or|
|4 tablespoons||Vegetable stock|
|½ teaspoon||Baking powder|
|2 teaspoons||Parsley -- minced|
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