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Eggplant Pancake Wraps
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
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Ingredients
for
4
- For the batter
- 1 cup plain flour (sifted)
- ½ tsp salt
- 1 cup milk
- 1 egg (beaten)
- vegetable oil (approximately)
- For the filling
- 1 large Eggplant (cut into 1/2 cm slices)
- 3 Tbsps olive oil
- ½ Iceberg lettuce (shredded)
- lemon juice (from one lemon)
- 1.333 cups Feta (sliced)
- 2 tsps dried oregano
- 12 Chives
- fresh mint (to garnish)
- black Olives (to garnish)
Preparation
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.
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