Aubergine Pancakes Recipe

Try these stuffed aubergine pancakes for a healthy dinner for two. Proving there is more to pancakes than just lemon and sugar, these savoury pancakes are filled with a Mediterranean-inspired veg sauce.

Serves 2 - 15 mins to prepare and 25 mins to cook - 370 calories / serving

75g plain flour
2 tsp dried oregano
100ml milk
2 tbsp olive oil
1 egg
1 onion, roughly chopped
1 garlic clove, crushed
1 aubergine, trimmed and cut into small chunks
2 celery sticks, chopped
2 tbsp red wine vinegar
1 tbsp capers, drained and rinsed
230g pack vine-ripened tomatoes, roughly chopped
handful fresh basil leaves, to serve

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Mix the flour in a large bowl with 1 tsp oregano and some seasoning. Mix the milk with 75ml water, then ½ tbsp oil. Crack the egg into the flour, then slowly whisk in the milk until smooth. Cover and set aside.

Heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onion for 3 mins, then add the garlic and aubergine and fry for 7-8 mins, stirring, until golden.

Stir in the celery, vinegar, capers and 1 tsp oregano, and fry for a few secs until the vinegar has almost evaporated. Stir in the tomatoes and 100ml water, then reduce the heat and simmer, uncovered, for 8-10 mins until the aubergine is tender. Add a little water if the mixture becomes too dry.

Heat a large nonstick frying pan over a medium-high heat and add ½ tbsp oil. Once the oil is hot, pour in ¼ of the batter and cook for 1-2 mins each side until set. Slide onto a warm plate. Repeat with the remaining batter to make 4 pancakes.

Fill the pancakes with the veg and scatter over the basil.

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