I am not just a private yoga teacher. I am also an excellent baker – that’s what my friends and clients say! Baking is a form of moving meditation for me, no kidding. It keeps me engaged, focused and in a flow. And of course, I highly enjoy not just the process, but also the outcome 🙂 Here’s the first recipe I’d love to share with you today, accompanied with a little story.
One day I opened my fridge and saw this lonely eggplant on the very bottom shelf, that’s been sitting there for at least a week. And the idea struck me right there- why won’t I made eggplant pancakes for breakfast? I thought it was quite an original idea… before I googled it lol:) Apparently, there are many eggplant pancakes recipes online.
Next challenge was to figure out which recipe to use as a foundation for my pancakes. This one looked like the easiest and I had almost all the ingredients, except for parmesan cheese.
So, I ended up substituting it with Parmesan Herb Panko bread crumbs. This was a game changer for two reasons. First, it added that parmesan herb flavor that pairs really well with an eggplant. But more importantly, it helped to solidify the batter, because the addition of the simmered eggplant had made the batter watery.
After your batter is ready, you just fry your eggplant pancakes exactly like any other pancakes. The texture will be slightly different from traditional pancakes, so be prepared to have a little struggle with flipping them over 😉 definitely use a little oil for frying!
The pancakes where BEYOND DELICIOUS- they will melt in your mouth and fill it with amazing flavors of parmesan, basil, oregano and eggplant. I recommend eating them with sour cream. You must try them!!!
Ingredients (for 2-3 servings)
1 small eggplant, peeled & cut into small cubes
1-2 tablespoons of water
1 large egg, beaten
1 tablespoon melted butter
1 teaspoon sweet basil&oregano mix seasoning (you can use other herbs if you like)
2-3 tablespoons Parmesan Herb Panko bread crumbs
1⁄2 teaspoon salt
1 cup all-purpose flour, mixed with
1⁄2 teaspoon baking powder
1-2 tablespoons of vegetable oil (for frying)
