Eggplant pancakes

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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