Baked Eggplant Pancakes
4 servings
140 minutes
Blinchiki made from baked eggplants are a refined dish of Arab cuisine that combines ease of preparation with rich flavor. Its origins date back centuries when nomadic peoples of the Middle East used eggplants as a base for nutritious and aromatic dishes. Baked eggplants acquire a tender texture and a light smoky aroma that pairs perfectly with caramelized onions and garlic. The delicate batter with added eggs and flour transforms the mixture into golden, crispy blinchiki. They can be served with fragrant Eastern sauces, fresh herbs, or yogurt dip, adding variety to the flavor profiles. These blinchiki are an ideal choice for a light snack or appetizer, offering a sense of warmth and comfort from Eastern cuisine.
1
Preheat the oven to 200 degrees.
2
Place the eggplants on a baking sheet and poke them in several places with a fork. Brush with 2 tablespoons of olive oil. Bake until very soft for about 45–55 minutes. Cut in half lengthwise and let cool.
- Eggplants: 500 g
- Olive oil: 10 tablespoons
3
Scoop out the flesh from the eggplants with a spoon and place it in a colander. Leave for 1 hour to drain excess liquid. Slightly squeeze and transfer to a bowl. Mash with a fork.
4
Meanwhile, in 1 tablespoon of olive oil, sauté finely chopped onion and minced garlic for about 5 minutes until soft. Let it cool slightly and transfer to the eggplants.
- Olive oil: 10 tablespoons
- Onion: 0.5 head
- Garlic: 1 clove
5
Add lightly beaten egg and flour, season with salt and pepper, and mix well.
- Chicken egg: 1 piece
- Wheat flour: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
6
Heat olive oil in a pan and fry the pancakes, adding about 2 tablespoons of batter, for 5 minutes on each side until golden brown.
- Olive oil: 10 tablespoons