Summary

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

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Instructions

1. 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.
2. Heat the oil in a coated pan and bake 6 pancakes from this mixture in portions. Keep warm.
3. 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.
4. For the tomato sauce, fry the garlic in oil. Add the remaining ingredients and simmer until the tomatoes are soft.
5. 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.