Eggplant pancakes with tomato seasoning
4 servings
30 minutes
Eggplant pancakes with tomato sauce are a vibrant embodiment of Greek gastronomy. The crispy golden crust, the aroma of sage, and the creamy notes of feta harmoniously blend with the rich tomato sauce seasoned with wine vinegar and garlic. This recipe, rooted in Mediterranean culinary traditions, is an ideal treat for cozy home lunches or exquisite feasts. The tender eggplant acquires a slight spiciness through breading and frying, creating a textural contrast with juicy tomatoes. The pancakes pair perfectly with fresh green salads or chilled white wine, filling the meal with the atmosphere of the Greek coast.
1
Heat sunflower oil in a deep skillet. For the tomato sauce, take a small skillet, pour in oil. Add finely chopped green onion and garlic, sauté for 1-2 minutes. Peel the tomatoes, cut them into quarters, and remove the seeds. Place in the skillet, stir, then add wine vinegar. Add spices and simmer on low heat for 5 minutes.
- Sunflower oil: 500 ml
- Olive oil: 1 tablespoon
- Green onions: 2 pieces
- Garlic: 1 clove
- Tomatoes: 2 pieces
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Meanwhile, mix breadcrumbs, sage, and feta in a deep bowl. Pour flour with spices onto a plate and place eggs in a separate bowl. Coat the eggplant pieces cut into centimeter-sized chunks in flour, then in egg, and finally in the breadcrumb mixture.
- Breadcrumbs: 4 tablespoons
- Sage: 1 teaspoon
- Feta cheese: 75 g
- Wheat flour: 3 tablespoons
- Spices: 1 tablespoon
- Chicken egg: 2 pieces
- Eggplants: 1 piece
3
Place in oil in a deep pan. Fry for 2-3 minutes. Transfer to paper towels, but do not let cool.
- Sunflower oil: 500 ml
4
Whisk the seasoning until smooth and spread it on serving plates. Place the pancakes next to it and serve.