EGGPLANT (AUBERGINE) PANCAKES

Eggplant (Aubergine) Pancakes image

Provided by Boca Pat

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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1 small eggplant, peeled & cut into 1 inch cubes (about 1 lb)
water
1 large egg, beaten
1 tablespoon melted butter
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh grated parmesan cheese
1/2 teaspoon salt
2/3 cup all-purpose flour, mixed with
1/2 teaspoon baking powder
vegetable oil (for frying)

Steps:

Place eggplant in saucepan; cover with water; bring to boil; reduce heat; cover pan& simmer about 5 minutes or until eggplant is very soft; drain well.
mash eggplant& whisk or beat with an electric mixer on low speed until smooth; stir in egg, butter, basil, oregano, parm cheese& salt.
Add 2/3 cup flour mixed with 1/2 tsp baking pwdr; add more flour if needed to make a thick batter; do not over mix.
Cook about 1/4 cup batter at a time on a greased griddle about 1 1/2 minutes a side or until nicely browned.

Nutrition Facts : Calories 158.9, Fat 5, SaturatedFat 2.5, Cholesterol 61.6, Sodium 396.3, Carbohydrate 24.1, Fiber 5.3, Sugar 3.4, Protein 5.7