Ingredients:

1/2 kilo eggplant
10 tbsp. olive oil
1/2 small onion, chopped
1 large garlic clove, minced
1 tbsp. all-purpose flour
1 large egg beaten
Salt and pepper

How to make Eggplant Pancakes

• Preheat oven to 400 deg F. Pierce eggplant all over with fork. Put 2 tablespoons oil on cookie sheet. Add eggplant and turn to coat.
• Bake until very tender, turning once, about 55 minutes. Cut in half lengthwise and let cool.
• With a spoon, scrape flesh from eggplant into sieve. Drain 1 hour, pressing occasionally on eggplant with spoon.
• Transfer to bowl. Mash with fork. In a small, heavy skillet over low fire, heat 1 tablespoon oil. Saute onion and garlic until tender, about 6 minutes.
• Add to eggplant. Mix in flour, then egg. Season with salt and pepper. ( This maybe done 4 hours ahead. Cover and chill until ready to cook. )
• Heat a tablespoon oil in large non-stick skillet over medium heat. Drop eggplant mixture, about 2 tablespoons for each pancake, spacing evenly onto hot skillet.
• Cook until golden about 5 minutes per side. Repeat with remaining eggplant mixture.