Side Pannel
Eggplant Pancakes
Ingredients List
- 1 md Eggplant
- 1 tb Garlic -- minced
- 1 tb Shallots -- minced (or
- Onions)
- 1/3 c Flour
- 4 tb Vegetable stock
- 1/2 ts Baking powder
- 2 ts Parsley -- minced
- 2 Eggs
- 1/4 ts Pepper
- 1/2 ts 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.
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.
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