Eggplant pancakes (vegan)

Eggplant Pancakes

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4

Welcome to the world of culinary delights! Today I will share with you a recipe for eggplant pancakes, perfect for fasting days, but not only for those. These pancakes are an excellent choice for a light lunch or a healthy dinner, full of flavors. I invite you to discover together each step of this recipe, which will transform simple ingredients into a true culinary masterpiece.

A little story about pancakes

Pancakes have a long history, being prepared in various forms and combinations all over the world. In many cultures, pancakes are associated with moments of celebration and joy, served with both savory and sweet fillings. In today’s version, we focus on an eggplant filling, which not only offers a delicious taste but also brings considerable nutritional value.

Ingredients

For the pancakes:

- 150 ml sparkling water (choose sparkling mineral water for a fluffier texture)
- 200 g flour (wheat flour is the most commonly used, but you can experiment with whole grain flour for added nutrients)
- Salt and pepper to taste
- 20 ml oil (sunflower oil is ideal, but olive oil will give them a more intense flavor)
- 5 g baking soda (this will make the pancakes fluffier)

For the filling:

- 2 eggplants (choose firm eggplants with smooth skin to avoid bitterness)
- 5 cloves of garlic (fresh garlic will add a special flavor)
- Salt and pepper to taste
- 10 ml oil (sunflower oil for sautéing)
- 10 ml olive oil (for serving)
- Chopped parsley (for garnish, optional)

Step-by-step instructions

Step 1: Preparing the pancake batter

In a large bowl, combine the flour with salt and pepper. Gradually add the sparkling water, whisking to avoid lumps. It is important to be patient at this stage, as a well-homogenized batter will make the pancakes fluffier.

Add the baking soda quenched with a few drops of lemon juice and the oil. This mixture will contribute to the airy texture of the pancakes. Mix well until you obtain a homogeneous batter. Let the batter rest in the refrigerator for 15 minutes to relax the gluten in the flour.

Step 2: Preparing the eggplants

Meanwhile, prepare the eggplants. Roast them on a grill or in the oven at 200°C for 30-40 minutes, until the skin becomes slightly charred and the flesh becomes soft. Once roasted, let them cool slightly, then peel and let them drain.

Cut the eggplants into small cubes, as for salad, and set them aside. They will add a firm texture to the filling.

Step 3: Preparing the eggplant filling

In a pan, add the oil and sauté the crushed garlic over low heat until golden, being careful not to burn it. Add the chopped eggplants, season with salt and pepper, and let them cook over low heat for about 10 minutes, stirring occasionally. This stage will intensify the flavors and make the eggplants absorb the garlic's aroma.

Step 4: Cooking the pancakes

In a non-stick pan, heat a little oil and pour a ladle of pancake batter. Spread the mixture evenly in the pan to obtain a thin and even pancake. Cook the pancake for 2-3 minutes on each side until golden and fluffy. Repeat this process until you finish all the batter.

Step 5: Assembling the pancakes

After the pancakes have cooled, fill each pancake with the eggplant mixture. Carefully roll them up and place them on a platter. You can add chopped parsley on top and a drizzle of olive oil for extra flavor and an appetizing appearance.

Serving suggestions

These eggplant pancakes are delicious both warm and cold. You can serve them as an appetizer or as a main dish, alongside a green salad or a tomato salad. If you want to give them a special touch, try serving them with a yogurt or tahini sauce.

Tips and variations

- Variations: You can add feta cheese or chopped olives to the eggplant filling for a more intense flavor. Also, try adding spices like cumin or paprika to diversify the flavors.
- Frequently asked questions:
- Can I use other vegetables? Absolutely! Zucchini, summer squash, or even mushrooms can be used instead of eggplant.
- What type of mineral water should I choose? Sparkling mineral water will make the pancakes fluffier, but still, still water can work too.

Nutritional benefits

Eggplants are rich in antioxidants, vitamins B and K, and are a good source of fiber, making them excellent for digestion. Additionally, egg-free pancakes are ideal for vegans and for those looking to reduce their consumption of animal products.

Calories

A serving of eggplant-filled pancakes has about 250-300 calories, depending on the amount of oil and the size of the pancakes. They are a healthy choice, full of nutrients, that will keep you full without compromising your diet.

Now that you have all the necessary information, all that’s left is to start cooking! I wish you good appetite and hope you enjoy these eggplant pancakes, full of flavor and health. Happy cooking!