Eggplant pancakes
4 servings
30 minutes
Eggplant pancakes are a refined and delicate dish of Russian cuisine that embodies a harmony of flavors and textures. Historically known as the 'vegetable of longevity,' eggplant became popular in Russian cuisine due to its rich taste and health benefits. In these pancakes, it transforms into a soft, velvety base mixed with the aroma of oregano, the spiciness of parmesan, and a light airiness from baking powder. When fried, they develop a golden crust while remaining tender and juicy inside. They can be served with sour cream or garlic sauce, further enhancing their rich flavor. These pancakes are perfect for a cozy home dinner or as an unusual appetizer on a festive table.
1
Peel the eggplants and cut them into small pieces. Place them in a pot and cover with water. Put on the heat, bring to a boil, and cook until the eggplants are soft. Drain in a colander.
- Eggplants: 500 g
2
Chop the prepared eggplants in a blender, add beaten egg, oil, oregano, parmesan, and salt. Add flour with baking powder and mix.
- Chicken egg: 1 piece
- Butter: 1 tablespoon
- Dried oregano: 1 teaspoon
- Grated Parmesan cheese: 1 tablespoon
- Salt: 0.5 teaspoon
- Wheat flour: 150 g
- Baking powder: 0.5 teaspoon
3
Place a pan over medium heat and heat vegetable oil. Pour about 50 ml of batter for each pancake and fry on both sides until cooked.
- Vegetable oil: to taste