Eggplant Pancakes with Spinach Filling and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the batter: (eggplant pancakes)
- 1 aubergine (s), halved lengthways
- 1 clove (s) garlic, crushed
- 50 g flour (chickpea or whole wheat flour)
- 1 teaspoon oregano
- 0.5 teaspoon ½ baking powder
- 1 tablespoon flour (soy flour)
- 2 tablespoon water
- salt and pepper
- oil
For the filling: (spinach filling)
- 30 g pine nuts, rouhly chopped
- 1 clove garlic, finely chopped
- 4 handfuls spinach leaves, roughly chopped
- 2 tablespoon basil, chopped
- 2 tablespoon vegetable broth
- oil
For the sauce: (tomato sauce)
- 1 clove (s) garlic, crushed
- 4 tomato (s), finely diced
- 0.25 teaspoon ¼ cayenne pepper
- salt
- 5 basil leaves, finely chopped
- oil
Print Recipe
Pin Recipe Instructions
- For the aubergine pancakes, bake the aubergine halves in a preheated oven at 220 ° C for about 20 minutes until they are soft. Let cool down a little. Scrape out the pulp and puree with all the other ingredients.
- Heat the oil in a coated pan and bake 6 pancakes from this mixture in portions. Keep warm.
- Toast the pine nuts for the spinach filling. Add the garlic and cook until soft. Add the spinach, basil and vegetable stock and cover and simmer for approx. 2 to 3 minutes until the spinach collapses.
- For the tomato sauce, fry the garlic in oil. Add the remaining ingredients and simmer until the tomatoes are soft.
- Place a pancake on one of three plates to serve. Put 1/3 of the spinach filling on top and put another pancake on top. Then pour 1/3 of the tomato sauce over each. Serve immediately.
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