Eggplant pancakes with basil
4 servings
20 minutes
Eggplant pancakes with basil are a refined dish of Serbian cuisine that combines the tenderness of baked eggplants with the aroma of fresh basil and the spiciness of garlic. This appetizer has rustic roots as eggplants are one of the favorite vegetables in the Balkans. Traditionally made from eggplant flesh mixed with parmesan, egg, and spices, they have a rich flavor with a hint of nuttiness. The breadcrumb coating creates a crispy crust that perfectly contrasts with the soft texture inside. They can be served with yogurt sauce or fresh vegetables. These pancakes are great as a standalone dish or as an accompaniment to meat and fish delicacies, turning every meal into a gastronomic delight.
1
Cut the eggplants lengthwise and sprinkle with salt.
- Eggplants: 2 pieces
- Salt: to taste
2
After an hour, we rinse off the salt, dry them, and place them in a preheated oven. When they become soft, we scoop out the flesh from the skin with a spoon. Together with other ingredients, we put them in a blender and bring everything to a minced state. We form balls the size of a walnut, coat them in breadcrumbs, shape them into pancakes, and fry them in heated oil.
- Eggplants: 2 pieces
- Finely chopped garlic: 2 cloves
- Basil: 10 bunchs
- Grated Parmesan cheese: 4 tablespoons
- Breadcrumbs: 1 glass
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste