Eggplant (aubergine) Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 small eggplant, peeled & cut into 1 inch cubes (about 1 lb)
• water
• 1 large egg, beaten
• 1 tablespoon melted butter
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh grated parmesan cheese
• 1/2 teaspoon salt
• 2/3 cup all-purpose flour, mixed with
• 1/2 teaspoon baking powder
• vegetable oil (for frying)

Recipe

• 1 place eggplant in saucepan; cover with water; bring to boil; reduce heat; cover pan& simmer about 5 minutes or until eggplant is very soft; drain well.
• 2 mash eggplant& whisk or beat with an electric mixer on low speed until smooth; stir in egg, butter, basil, oregano, parm cheese& salt.
• 3 add 2/3 cup flour mixed with 1/2 tsp baking pwdr; add more flour if needed to make a thick batter; do not over mix.
• 4 cook about 1/4 cup batter at a time on a greased griddle about 1 1/2 minutes a side or until nicely browned.