Chickpea pancakes with eggplant and yogurt
6 servings
60 minutes
Ilya Cherkashin, head chef of the Levantine restaurant, expands the palette of familiar pancake recipes. Thick and fluffy like pancakes, chickpea flour pancakes are paired with eggplant cooked in the Turkish style a li nazik (that is, baked with yogurt), and at the end generously seasoned with za'atar, or Syrian oregano.
1
Pierce the eggplants with a toothpick in several places. Place on a baking sheet and send to a preheated oven at 250 degrees for 20-25 minutes.
- Eggplant: 3 pieces
2
Prepare the pancake batter. Whisk the eggs with a pinch of salt and sugar. Add milk, 100 ml of water, olive oil, and mix until smooth.
- Chicken egg: 2 pieces
- Sea salt: 7 g
- Sugar: 5 g
- Whole milk (3.2%): 400 ml
- Water: 200 ml
- Olive oil: 30 ml
3
Mix both types of flour and sift. Gradually add to the dough while stirring constantly to avoid lumps. Mix well and let the dough rest for 20 minutes.
- Whole grain (wholemeal) flour: 300 g
- Chickpea flour (gram flour): 300 g
4
Heat the pan and grease it with olive oil. Bake thick pancakes with a diameter of 10 cm. A total of 18 pancakes should be made.
- Olive oil: 30 ml
5
Peel the eggplants, remove the stem. Squeeze the pulp, chop it, add salt, olive oil, yogurt, and lemon juice. Mix well.
- Eggplant: 3 pieces
- Salt: to taste
- Olive oil: 30 ml
- Plain (natural) yoghurt: 200 g
- Lemon juice: 50 ml
6
Place a pancake on a plate, generously spread eggplant sauce on top, then another pancake, creating five layers this way.
7
Decorate the stack of pancakes with yogurt and sprinkle with za'atar.
- Plain (natural) yoghurt: 200 g
- Za'atar: 20 g