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Eggplant Pancakes 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 lenghwiae 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 andchill 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. Filipino Vegetarian Recipe
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