When we think of pancakes, we immediately think of a dessert, but we offer something a bit different this time. You will witness a different form and an entirely new taste.
Ingredients for 4 people
1 egg
175 g breadcrumbs
| Filling | Pancakes |
| 1 teaspoon of salt | 0:25 teaspoon of salt |
| 1 clove of garlic | 115 g of flour |
| 450 g of eggplant | 285 ml milk |
| 1 onion | 2 eggs |
| 3 tomatoes | |
| 1 tablespoon of olive oil | |
| 1 red pepper | |
| pepper |
Pancakes
1. Sift the flour in a larger bowl and make a dent in the middle. Add the eggs and half of the milk; slowly whip in a smooth mass.
2. Add the remaining milk and whip.
3. Add salt and stir.
4. Bake pancakes out of prepared dough.
Preparation
1. Clean the eggplant and crop it into cubes.
2. Place the cropped eggplant in a dish of appropriate size and season with salt.
3. Clean onions and crop it in cubes.
4. Clean a clove of garlic and chop it finely.
5. Clean the seeds of red pepper and chop it into cubes.
6. Peel the tomatoes, remove seeds and finely chop it.
Filling
1. Heat one tablespoon of olive oil in a medium size saucepan.
2. Add chopped onion and fry briefly.
3. Add peppers and fry for about 5 minutes.
4. Once you fried the peppers and onion, add tomatoes, garlic and eggplant.
5. Season with just a bit of pepper, and cook everything, without adding water, for about 30 minutes, until all the water evaporates.
Filling and baking
1. Spread one twelfth of the prepared stuffing in the middle of each pancake.
2. Wrap the pancakes in packets.
3. Line the pan with aluminum foil.
4. Roll the pancakes first in egg, then in breadcrumbs.
5. Arrange the pancakes in a baking pan and bake for about 20 minutes or until they become golden brown at 200 ° C.
Serving
Serve pancakes warm.
Buon appetito!!
Click on the following link to to download the recipe in PDF format:
Fried pancakes with eggplant.pdf (123.25 kb)
by Ana
