Aubergine pancakes recipe

  • Serves 2
  • 15 mins to prepare and 25 mins to cook
  • 370 calories / serving
  • Healthy
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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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill the pancakes with the veg and scatter over the basil.

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  • 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
  • Energy 1555kj 370kcal 19%
  • Fat 17g 24%
  • Saturates 3g 17%
  • Sugars 14g 16%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 45.2g Protein 12.7g Fibre 5.2g

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