Eggplant pancakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 1 | tablespoon | Garlic -- minced |
| 1 | tablespoon | Shallots -- minced (or |
| Onions) | ||
| ⅓ | cup | Flour |
| 4 | tablespoons | Vegetable stock |
| ½ | teaspoon | Baking powder |
| 2 | teaspoons | Parsley -- minced |
| 2 | Eggs | |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
Directions
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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