Aubergine Pancakes. Don’t be put off by the vegetables – aubergine pancakes are a little bit taste-tastic. This pancake says ‘I’m vegetarian but I’ve got a whole lot of flavour’. The perfect pancake for a weeknight dinner.
2 Spring Onions
1 Clove of Garlic
1/2 Mild Red Chili
1 Inch Piece of Ginger
1 tbsp Olive Oil
50g Plain Flour
1/2 tsp Vegetable Stock Powder
1/2 tsp Baking Powder
3 tbsp Water
Sprig of Fresh Coriander
Whisk up your Batter
Take a fork and pierce the aubergine a few times on each side. Bake in the oven at 180 degrees C for 35-40 minutes, or until soft.
In the meantime, finely chop your onion, spring onion, garlic, chilli and ginger and fry over a medium heat in the oil.
Once the aubergine is cooked and cool enough to touch, peel off the skin and mash the flesh with a fork or potato masher in a large bowl.
Add the onions, spring onions, garlic, chilli and ginger and mix well. Chuck in a few roughly torn leaves of coriander too.
Next add in the flour, stock and baking powder.
Crack the egg into the mixture and whisk. If the batter is too thick then add up to 3 tbsp of water and mix until well combined.
Cooking your Pancakes
Heat a large frying pan over a medium-high heat and add a little oil.
Add a large tablespoon of batter to the pan and smudge into a circular shape.
Cook for a few minutes until golden brown on the underside. Thanks to the baking powder these pancakes should rise up nicely.
Flip and cook the other side until golden brown.
Serve with sweet chilli sauce or a splash of our Soy and Sesame Drizzle, and a garnish of fresh coriander.
The recipe is plenty for 2 as a main dish, or 4 as a side or starter.