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.
- 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
- Sweet chilli sauce or a splash of our Soy and Sesame Drizzle
- A garnish 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.
- The recipe is plenty for 2 as a main dish, or 4 as a side or starter.