Okay, so I know what you’re thinking. What are eggplant pancakes/where are they on this plate? Well, they’re on the left, covered in sautéed onions and marinara sauce for a more eggplant parmesan feel. I made them at my friend’s house, since she’s vegan for lent and I love cooking, we had a vegan party. And that’s why the photography is soooo bad, sorry!
This is served with a kale salad, using a creamy dressing from TJs and avocado – yummmm!
- 1 medium-large eggplant
- 3 cloves garlic
- 1/3 cup chickpea flour (or other flour)
- 1/2 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon baking powder
- 1 tablespoon ground flax
- 1 tablespoon water
- 1 teaspoon salt (or to taste)
- generous grating black pepper
- olive oil spray
Preheat oven to 375 F. Trim off the end and cut the eggplant in half lengthwise. Place the two halves cut-side down on a baking sheet. Bake until completely soft, about 20-25 minutes. Remove from oven and allow to cool until easy to handle.
Scoop the pulp from the eggplant halves into a food processor. Add all remaining ingredients and puree until fairly smooth.
Spray a non-stick skillet with olive oil and heat to medium-high. When it’s hot, spoon in the eggplant batter using about 3 tablespoons per pancake. Cook until the bottoms are browned and pancakes appear firm. (There’s really no way to tell this but to try to turn one over; if it crumples, it’s not ready.) Turn over carefully and brown the other side, pressing lightly with a spatula from time to time. Place on a platter and keep warm.