Summary

Ingredients

• 40 g lentils, red, round
• 50 g wheat flour
• 1 egg (s)
• 120 ml milk 1.5% fat
• 1 teaspoon salt
• 1 tablespoon rapeseed oil or olive oil
• 1 small zucchini
• 1 eggplant (s)
• 1 large onion (s)
• 1 clove garlic
• 1 medium bell pepper (s), red
• 2 tablespoon tomato paste
• 150 ml water
• 0.5 teaspoon ½ ras el hanout
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.3 teaspoon black pepper
• 0.3 teaspoon salt
• 1 sprig rosemary
• 2 sprigs thyme
• 2 sprigs oregano
• 2 sprigs Thai basil

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Instructions

1. Mix the red lentil flour with the flour, the egg, 1/2 teaspoon salt and the milk and let it swell.
2. Cut the aubergine into approx. 0.5 cm cubes and mix well with 1/2 teaspoon salt. Set aside and let steep for about 10 minutes. Peel the onion and cut into pieces about 0.5 cm in size. Peel the zucchini as desired, quarter and cut into 2 mm thin slices. Wash and dice the peppers. Peel off the garlic clove.
3. Heat 1 tablespoon of oil in a coated pan. Squeeze the aubergine well and add it to the hot oil. Sear while stirring. After about 3 minutes add the onions and the pressed or very finely chopped garlic clove. Fry for another 3 minutes. Reduce the heat, add 2 tablespoons of tomato paste and fry for about 2 minutes, stirring more often. Then add about 150 ml of water and mix everything together. Add zucchini and paprika and stir in. Add the fresh Mediterranean herbs or dried herbs from Provence and stir in well. Season everything heartily with Ras el Hanout, salt, pepper and paprika powder.
4. Vigorously stir the pancake batter again with the whisk. Heat another coated pan with a diameter of approx. 20 cm and oil a little. Add a ladle of batter to the pan. Reduce to medium heat. When the pancake moves easily, turn it over once. The pancake is ready when it is light brown. Bake 2 more pancakes from the batter.
5. Arrange the pancakes on plates with the vegetables and sprinkle with fresh basil.
6. A fresh mixed salad goes perfectly with it.