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Ingredients
Eggplant Pancakes with Tomatoes
- Ingredients
- 1 medium-sized Eggplant
- 1 egg
- 3 Tbsps Pastry flour
- 1 coarsely crushed dried chili pepper
- 1 tsp dried oregano
- salt
- 1 garlic clove
- ½ tsp Baking powder
- 250 milliliters milk
- 1 Tbsp olive oil
- 2 Tbsps Goat cheese
- 1 Beefsteak tomato
- 1 bunch Arugula
Rinse eggplant and prick several times with a fork. Bake in a preheated oven at 250°C (approximately 475°F) until soft, 35-40 minutes. Let cool, remove skin and mash pulp with a fork.
Beat together egg, flour, chile, oregano, a pinch of salt, garlic (pressed through a garlic press), baking powder and milk. Stir in mashed eggplant.
In a nonstick skillet, heat olive oil. Drop batter by tablespoons into pan, press with a spatula to flatten slightly, and fry until golden-brown on both sides (batter should yield a total of 12 small pancakes). Transfer finished pancakes to a warm oven.
Just before serving, slice beefsteak tomatos. Rinse arugula and spin dry.
Layer 4 pancakes with a slice of tomato, top each with 1/2 tablespoon goat cheese, some arugula leaves and a slice of tomato. Finally, top with remaining pancakes.
Serve layered pancakes on a bed of arugula.
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |