Eggplant Pancakes (version II)

1 medium eggplant
1 tablespoon garlic, minced
1 tablespoon shallots, minced (or onions)
1/3 cup flour
4 tablespoons vegetable broth
1/2 teaspoon baking powder
2 teaspoons parsley, minced
2 eggs
1/4 teaspoon pepper
1/2 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.

Sauté the garlic and shallots in a nonstick pan (with water or a little broth if desired). Add this to the eggplant. Add the flour, baking powder, eggs, broth, 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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