Eggplant Pancakes

Eggplant Pancakes Recipe - Delicious Vegetarian Dish from Moldova & Romania

Region / culture: Moldova, Romania | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Eggplant pancakes are a delicious and unique dish that can be enjoyed as a snack or a side dish. These savory pancakes are made with eggplant, cheese, eggs, and flour, creating a flavorful and satisfying meal.

History

Eggplant pancakes have been enjoyed for centuries in various cultures around the world. The combination of eggplant and cheese has long been a popular choice for creating tasty and filling dishes. This recipe puts a new twist on traditional pancakes by incorporating eggplant as the main ingredient.

Ingredients

2 large eggplants
2 tbsp cheese
2 eggs
2 tbsp flour
oil for frying
salt
green lettuce

How to prepare

Bake the eggplants, peel them while they are still hot, and let them drain.
Chop the eggplants using a wooden or glass chopper and put them in a bowl. Add salt, cheese, eggs, and flour.
Mix everything well, shape the mixture into medium-sized pancakes, and then fry them in hot oil on both sides.
Arrange the pancakes on a platter, sprinkle some grated cheese on top, and garnish with a few lettuce leaves.
Serve the dish hot or cold.

Variations

Add herbs and spices such as garlic, parsley, or paprika for extra flavor.
Use different types of cheese such as feta or mozzarella for a unique twist.
Add chopped vegetables such as bell peppers or onions for added texture.

Cooking Tips & Tricks

Make sure to peel the eggplants while they are still hot to make the process easier.

- Use a wooden or glass chopper to chop the eggplants for a better texture.

- Fry the pancakes in hot oil to ensure they are crispy on the outside.

- Garnish with grated cheese and lettuce for added flavor and presentation.

Serving Suggestions

Eggplant pancakes can be served as a side dish with a main course or enjoyed on their own as a snack. They pair well with a fresh salad or a side of roasted vegetables.

Cooking Techniques

Bake the eggplants to soften them before peeling and chopping.

- Fry the pancakes in hot oil to achieve a crispy exterior.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of this recipe.

- Substitute the cheese with a dairy-free alternative for a vegan option.

Make Ahead Tips

Prepare the pancake mixture in advance and refrigerate until ready to fry.

- Cook the pancakes ahead of time and reheat in the oven before serving.

Presentation Ideas

Arrange the pancakes on a platter and garnish with fresh herbs for a beautiful presentation. - Serve the pancakes with a dollop of sour cream or yogurt on top for added creaminess.

Pairing Recommendations

Pair eggplant pancakes with a glass of white wine or a refreshing iced tea.

- Serve with a side of tzatziki sauce or hummus for dipping.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of eggplant pancakes contains approximately 200 calories.

Carbohydrates

Each serving of eggplant pancakes contains approximately 15 grams of carbohydrates.

Fats

Each serving of eggplant pancakes contains approximately 10 grams of fats.

Proteins

Each serving of eggplant pancakes contains approximately 5 grams of proteins.

Vitamins and minerals

Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (cheese) and eggs, which may be allergens for some individuals.

Summary

Eggplant pancakes are a nutritious and delicious dish that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.

Summary

Eggplant pancakes are a delicious and nutritious dish that can be enjoyed as a snack or a side dish. With a crispy exterior and a soft and flavorful interior, these pancakes are sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, when I stumbled upon it in an old cookbook tucked away in the dusty corner of a second-hand bookstore. The title caught my eye immediately: Eggplant Pancakes. Intrigued, I flipped through the pages and read the ingredients and instructions with growing excitement.

As a young girl growing up in a small village in Italy, I was always fascinated by the art of cooking. My mother and grandmother were both excellent cooks, and I spent countless hours watching them in the kitchen, absorbing their techniques and flavors. When I came across this recipe, I knew I had to try it out and make it my own.

I gathered the ingredients - a fresh eggplant, flour, eggs, garlic, parsley, and a few other herbs and spices. The recipe called for thinly sliced eggplant to be dipped in batter and fried until golden brown. It sounded simple enough, but I knew that the key to a successful dish was in the seasoning and execution.

I carefully sliced the eggplant into thin rounds and sprinkled them with salt to draw out any excess moisture. While waiting for them to sweat, I minced garlic and parsley and whisked together the batter. Once the eggplant slices were ready, I dipped them in the batter and fried them in hot oil until they were crispy and golden.

The aroma that filled the kitchen was heavenly - a mix of garlic, herbs, and the earthy scent of eggplant. I couldn't wait to taste the final result. I plated the pancakes and served them with a dollop of fresh marinara sauce on top. One bite, and I was transported back to my childhood, sitting at the family table, surrounded by loved ones and delicious food.

From that day on, Eggplant Pancakes became a staple in my cooking repertoire. I would make them for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I made them, I would add a little twist - a dash of cayenne pepper for heat, a sprinkle of Parmesan cheese for richness, or a drizzle of balsamic glaze for sweetness.

Over the years, I shared the recipe with friends and neighbors who were always eager to try something new and exciting. It became a favorite among them, and soon, they were making Eggplant Pancakes for their own families, passing down the tradition from one generation to the next.

I often think about the journey that recipe has taken me on - from that dusty old cookbook to the hearts and stomachs of so many people. It reminds me of the power of food to bring people together, to create memories and traditions that last a lifetime. And every time I make Eggplant Pancakes, I am filled with gratitude for the simple joy of cooking and sharing with others.

So here's to the humble eggplant, the star of my beloved recipe. May it continue to bring warmth and happiness to all who taste it, just as it has done for me all these years. And may the memory of finding that recipe for the first time always bring a smile to my face.