Eggplant pancakes

[adjika]

Eggplant pancakes

Category: Vegetable and fruit dishes

Ingredients
Eggplant (baked and peeled)	700 g
Egg	1 PC
Garlic	2 cloves
Wheat flour	100-120 g
Salt pepper	taste
Dill
Vegetable oil for frying

Cooking method

• The recipe was found on the Internet, I saw a nice picture of pancakes, clicked. It turned out to be quite simple to prepare them and it turns out deliciously!
• 
• Bake the eggplants in the oven at 180 degrees. about 25-30 minutes. I got four baked and peeled eggplants for 700 g
• Purée the pulp with a blender.
• 
• Add egg, flour, dill (finely chopped), garlic, stir, season with salt and pepper to taste. Instead of the garlic, I used 1/2 small onion.
• Leave for half an hour. (I confess honestly I never stood them for half an hour, I immediately fried them).
• 
• Spoon small, but not too thin pancakes in a frying pan heated with vegetable oil. Fry over medium heat for 2-3 minutes on each side until golden brown.
• 
• The recipe recommended serving with sour cream or other sauce. We haven't tried sour cream yet, my family has adjika eats, so I replaced garlic with onions, there is enough of it in adjika.

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Thank you very much, very tasty!
I usually have a cautious attitude towards all kinds of "gay" pancakes, made from cereals or various vegetables, as a rule, they fall apart and you need to adapt to them. And then it went like clockwork! Eggplant was not enough - only three small ones, but it was enough for 1 frying pan! I will definitely repeat!

And I make these from zucchini. I rub raw zucchini on a grater, add an egg, salt, black pepper and flour (or semolina) so that the dough turns out like for pancakes. And bake it in a frying pan in boiling oil. The yummy turns out to be excellent!
I think eggplant will be even tastier! Thank you so much for the idea

[rusja]

rusja, I did not see that you left a comment here. I am glad that the pancakes were to your taste.

I also make zucchini, but here they are just as tender, but with a completely different taste.

[LLika_7]

LLika_7, does the bitterness somehow need to be removed from the eggplant?

[Zinger]

Zinger,
when the eggplants are baked, the bitterness along with the skin leaves them, you don't need to do anything else, one juicy and tasty pulp

[Zinger]

Zinger,
when the eggplants are baked, the bitterness along with the skin leaves them, you don't need to do anything else, one juicy and tasty pulp

Oh, this is the answer I expected.

I remember once my mother-in-law decided to bake an eggplant. He says that when you bake it, the bitterness goes away. Delirium is everything. Says: "It will be tasty (this is her karon word)."
And when I tried this eggplant, I almost licked my eyes ... it was so bitter.

So this is all nonsense. The bitterness comes out with the juice.

I always I cut the eggplants and sprinkle them with salt ... It's true, this solanine leaves, the water is black after you wash off the eggplants.

This is correct.

And the recipe is generally interesting. I will make pancakes from eggplant, because I make from zucchini. I mean, I'll rub it on a grater, I'll salute. And after a while I will squeeze out the juice.

The taste from shabby will be different than from baked ones, this is unambiguous, but if it tastes better for you, healthier. I used to bake in the oven, but now I switched to micra. THERE IS ONE MOMENT - THE EGGPLANTS MUST BE FULLY RIPE, i.e.SMOOTH AND BLACK, and not HARD and PURPLE, then there will never be ANY bitterness, I have been baking them for 10 years, probably, if not more, mainly for caviar, but the pancakes turned out to be just fine

That's it ... no rubbing ... I was already reminded that I need to put the baked eggplant on an inclined surface under oppression.

I used to bake in the oven, but now I switched to micra.

And how long are eggplants baked in the microwave and how much power to set?

While I was wandering around the hospital, there were already razgavooooors

I was already reminded that I need to put the baked eggplant on an inclined surface for oppression.

I don't even know if the juice can come out of the baked eggplants, they weren't boiled in water, they didn't get any liquid.
For these pancakes, I just peeled them and grinded them with a blender (I didn't bother with bitterness, I even forgot that it could appear). The mass turns out to be viscous, and bring it to the desired consistency with flour. Just do not overdo it with flour so that it does not turn out oak.

I did it for the first time, put 4 tbsp. l. I fried it on one side, but it was difficult to turn it over, I added a little flour and everything turned perfectly over.

[Liana]

And how long are eggplants baked in the microwave and how much power to set?

Lianawill probably work at the highest power of your microwave. They can be baked on microwaves alone, depending on the size and thickness of the eggplant, about 20 minutes on average. But I do it on COMBI-3 mode, where about 80% microwaves and 20% grill.
I ALWAYS pierce them with a FORK in several places, mainly at the base - above and below, so that the skin does not burst, otherwise the microwave will sprinkle all over.
I also agree with LLika_7 I did not find any bitterness in baked eggplants and never put them under any pressure.

Girls, maybe someone will come in handy, it's cool to bake eggplants in a slow cooker. I do this: I put eggplants, washed and pricked in several places with a fork, on the bottom of the multicooker (skoka will pour / lie down) and turn on the "Baking" mode for 40 minutes. Eggplants are perfectly baked !!! Recommend !

I always bake eggplants in the oven, and now I will take note of both the microwave and the multicooker, there will be an alternative to the oven when it is busy with baking.

And with the appearance of the first micro, then multi, it's already a bummer to turn on my gas oven: girl_coocking: and pull out all the baking pans from there, if there is an alternative, I always try to cook in DEX (more often)

What a wonderful recipe is hidden on our website !! To bookmarks!

[kolobok123]

kolobok123, Natasha
: girl-yes: Potato pancakes, zucchini, eggplant ... - that's the variety on the menu in the vegetable season

Zucchini, potato is understandable, but from eggplant! That's great! Look, my eggplants will start to eat!