Eggplant Pancake Wraps

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Eggplant Pancake Wraps
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie436 kcal(21 %)
Protein15.81 g(16 %)
Fat24.81 g(21 %)
Carbohydrates39.18 g(26 %)
Sugar added0 g(0 %)
Roughage4.53 g(15 %)
Vitamin A180.75 mg(22,594 %)
Vitamin D1.49 μg(7 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.67 mg(61 %)
Niacin4.94 mg(41 %)
Vitamin B₆0.4 mg(29 %)
Folate90.03 μg(30 %)
Pantothenic acid1.3 mg(22 %)
Biotin3.96 μg(9 %)
Vitamin B₁₂1.43 μg(48 %)
Vitamin C7.04 mg(7 %)
Potassium566 mg(14 %)
Calcium351.2 mg(35 %)
Magnesium47.65 mg(16 %)
Iron1.35 mg(9 %)
Iodine34.44 μg(17 %)
Zinc2.22 mg(28 %)
Saturated fatty acids10.38 g
Cholesterol94.41 mg

Ingredients

for
4
For the batter
1 cup plain flour (sifted)
½ teaspoon salt
1 cup milk
1 egg (beaten)
vegetable oil (approximately)
For the filling
1 large Eggplant (cut into 1/2 cm slices)
3 tablespoons olive oil
½ Iceberg lettuce (shredded)
lemon juice (from one lemon)
1.333 cups Feta (sliced)
2 teaspoons dried oregano
12 Chives
fresh mint (to garnish)
black Olives (to garnish)
How healthy are the main ingredients?
Fetaolive oiloreganosalteggEggplant
Preparation

Kitchen utensils

1 Vegetable brush, 1 Cutting board, 1 Small knife, 1 Can opener, 1 Large knife, 1 Paper towel, 1 Tablespoon, 1 großer Roasting pan mit Deckel, 1 Slotted spatula, 1 Measuring cups, 1 Peeler, 1 weiter Pot mit Deckel, 1 Wooden spoon, 1 Aluminum foil, 1 Fine-mesh sieve, 1 Fat separator, 1 Pot

Preparation steps

1.
Put the flour into a mixing bowl, add the salt, milk and egg and beat together to make a smooth batter.
2.
Heat about 2 tsp oil in a 20 cm/8 " frying pan, pour in about 100 ml batter and immediately tilt the pan so the mixture is evenly spread.
3.
Cook for about one minute, flip the pancake over with a palette knife and cook for another minute or so.
4.
Continue with the rest of the batter, adding a little more oil as needed and stack the pancakes between sheets of kitchen parchment. Cover with a clean tea towel and keep warm.
5.
Rinse the aubergine slices under running water and pat dry with kitchen paper. Heat the olive oil in a wide pan and gently fry the aubergine in batches until lightly browned on each side. Keep warm.
6.
Dress the shredded lettuce with the lemon juice and a little salt.
7.
Fold each pancake in half, place two slices of aubergine, two slices feta and some lettuce in the middle, season with a little oregano, salt and pepper and roll up to form a cone. Secure each cone with a chive stalk and garnish with fresh mint and olives.