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.

INGREDIENTS

• 1 Aubergine
• 1/2 Onion
• 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
• 2 Eggs
• 3 tbsp Water
• Sprig of Fresh Coriander

Serve with:

• Sweet chilli sauce or a splash of our Soy and Sesame Drizzle
• A garnish of fresh coriander

METHOD

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.

TOP TIP

• The recipe is plenty for 2 as a main dish, or 4 as a side or starter.