Eggplant Pancakes
Baking and Desserts • Arabian
Description
Eggplant Pancakes
Ingredients
- Eggplants 20 oz
- Olive Oil 10 tablespoons
- Onion ½ head
- Garlic 1 clove
- Wheat Flour 1 tablespoon
- Chicken Egg 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Place the eggplants on a baking sheet and poke them in several places with a fork. Brush with 2 tablespoons of olive oil. Bake until very soft, about 45–55 minutes. Cut in half lengthwise and let cool.
Step 3
Scoop the flesh out of the eggplants with a spoon and transfer it to a colander. Leave for 1 hour to drain excess liquid. Gently squeeze and transfer to a bowl. Mash with a fork.
Step 4
Meanwhile, in a skillet, sauté the finely chopped onion and minced garlic in 1 tablespoon of olive oil for about 5 minutes until soft. Let cool slightly and add to the eggplants.
Step 5
Add the lightly beaten egg and flour, season with salt and pepper, and mix well.
Step 6
In a skillet, heat olive oil and fry the pancakes, using about 2 tablespoons of batter each, for 5 minutes on each side until golden brown.
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