Aubergine pancakes recipe
Try these stuffed aubergine pancakes for a healthy dinner for two. Proving there is more to pancakes than just lemon and sugar, these savoury pancakes are filled with a Mediterranean-inspired veg sauce.
See method- Serves 2
- 15 mins to prepare and 25 mins to cook
- 370 calories / serving
Ingredients
- 75g plain flour
- 2 tsp dried oregano
- 100ml milk
- 2 tbsp olive oil
- 1 egg
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 1 aubergine, trimmed and cut into small chunks
- 2 celery sticks, chopped
- 2 tbsp red wine vinegar
- 1 tbsp capers, drained and rinsed
- 230g pack vine-ripened tomatoes, roughly chopped
- handful fresh basil leaves, to serve
Each serving contains
- Energy
- 1555kJ 370.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 14g
of the Reference intake
Carbohydrate 45.2gProtein 12.7gFibre 5.2g
Method
- Mix the flour in a large bowl with 1 tsp oregano and some seasoning. Mix the milk with 75ml water, then ½ tbsp oil. Crack the egg into the flour, then slowly whisk in the milk until smooth. Cover and set aside.
- Heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onion for 3 mins, then add the garlic and aubergine and fry for 7-8 mins, stirring, until golden.
- Stir in the celery, vinegar, capers and 1 tsp oregano, and fry for a few secs until the vinegar has almost evaporated. Stir in the tomatoes and 100ml water, then reduce the heat and simmer, uncovered, for 8-10 mins until the aubergine is tender. Add a little water if the mixture becomes too dry.
- Heat a large nonstick frying pan over a medium-high heat and add ½ tbsp oil. Once the oil is hot, pour in ¼ of the batter and cook for 1-2 mins each side until set. Slide onto a warm plate. Repeat with the remaining batter to make 4 pancakes.
- Fill the pancakes with the veg and scatter over the basil.
- See more Vegetarian recipes
