Eggplant pancakes

4 servings

15 minutes

Eggplant pancakes are a delicate and aromatic dish that surprises with its rich flavor. Eggplants, chopped to softness, acquire a tender texture, while the addition of egg and flour gives the pancakes lightness. The slight spiciness of salt and pepper harmoniously combines with the natural sweetness of eggplants. These pancakes can be served with tomato ketchup, which enhances their juiciness and adds a slight tanginess. The dish is perfect as an independent snack or as an accompaniment to vegetable and meat side dishes. It is a creative variation of classic vegetable pancakes that combines simplicity in preparation with refined taste. Try it and enjoy this interesting and original treat!

Energy value per serving

• Calories: 111.7
• Proteins: 4.8g
• Fats: 2g
• Carbohydrates: 18.6g

Ingredients

• Eggplants: 2 pc
• Chicken egg: 1 pc
• Wheat flour: 0.5 glass
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Pass the eggplants through a meat grinder.

   Required ingredients:

   • Eggplants: 2 pieces

3. Add egg, flour, salt, and pepper.

   Required ingredients:

   • Chicken egg: 1 piece
   • Wheat flour: 0.5 glass
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Mix

5. Place the pancakes on a heated skillet and fry until cooked.

6. Pour with tomato ketchup and serve.