These interesting vegetable pancakes have a bit of a kick but they make a great snack with some cooling coleslaw.
SPICY AUBERGINE PANCAKES
1 medium aubergine
2 fat cloves garlic, finely chopped
2 shallots, finely chopped
50 g plain flour
5 tablespoons vegetable stock
½ teaspoon baking powder
2 tablespoons chopped parsley or coriander
1 teaspoon sambal oelek or harissa paste
Salt and pepper
little oil for frying
small knob butter
Preheat the oven to 175C/Gas 4.
Prick the aubergine all over with a fork and roast, on a baking sheet, for 30-35 minutes until tender. Let it cool, then scoop out the flesh into a mixing bowl and mash it with a fork until it is smooth.
Place the garlic and onions in a non-stick pan with the stock and bring to the boil, simmer for 1 minute until the liquid is reduced by about 1 tablespoon.
Add this mixture to the aubergine with the flour, baking powder, eggs, sambal oelek or harissa and parsley or coriander. Season well with salt and pepper and mix everything together.
Coat a frying pan with a little oil and heat it to a medium heat. Add dessertspoonfuls of the batter to the pan and cook for 2 minutes until the underside is golden. Flip over and drop in the butter.
Fry for a further 2 minutes until golden. Serve immediately.