Curry Eggplant Pancake with Wide Variety of Toppings

Medium rare lamb pieces, cooked in oil and garlic with a fig reduction, is the topping on the eggplant pancake that you see above. It’s garnished with chopped scallion and served with fresh mango and mango chutney. ©Joyce Hays, Target Health Inc.

 

Here, topping the eggplant pancake is a delicious shrimp salad (finely chopped celery, a few spices and a very light creamy dressing) ©Joyce Hays, Target Health Inc.

 

Over the eggplant pancake, are curry lamb meatballs served with yogurt and mango chutney; cilantro garnish ©Joyce Hays, Target Health Inc.

 

The eggplant pancake is topped with ripe avocados mixed with fresh garlic, finely chopped parsley and cilantro and a simple extra virgin olive oil & fresh lemon dressing. ©Joyce Hays, Target Health Inc.

 

Homemade lentils cooked with tomatoes (sundried or fresh or canned) onion, garlic, parsley, spices, seasonings. I always cook lentils in chicken stock or broth. Not shown is the finely chopped fresh parsley garnish. ©Joyce Hays, Target Health Inc.

 

On the eggplant pancake is left over chicken or turkey, turned into a salad with fresh apples, green and red grapes, garlic, scallions, nuts. ©Joyce Hays, Target Health Inc.

 

Curried eggplant pancake, served plain without any topping, as a veggie along with a cooked but rare salmon entr�e and a couple of asparagus spears. ©Joyce Hays, Target Health Inc.

 

Get all your ingredients together. ©Joyce Hays, Target Health Inc.

 

 

Ingredients

 

2 or 3 cups roasted eggplant

2 large eggs, slightly beaten

1 Onion, well chopped

6 fresh garlic cloves, thinly sliced

1/2 cup chickpea flour

1/4 to 1/2 creamy goat cheese or plain Greek yogurt

1/2 teaspoon baking powder

Pinch salt

Pinch black pepper

Pinch dried oregano

1 teaspoon curry powder

1/2 cup fresh mint, very finely chopped

1/4 to 1/2 cup canola oil, more if needed

 

 

Directions

 

  1. Roast 1 or 2 Italian eggplant until the inside is very soft. With an oven mitt on, squeeze the eggplant to feel the degree of softness. Remove from oven when done and (use oven mitts) cut each eggplant in half, and open like a book, to cool, on a plate.
  2. When cool enough, throw away any seeds or skin and remove the soft eggplant to a food processor to break up and soften any fibers. Set aside
  3. While eggplant is baking, do all your chopping
  4. Into a large mixing bowl, add the eggs, garlic, onion and creamy goat cheese, finely chopped parsley. Stir to combine everything well.
  5. Add the eggplant from the food processor, to the bowl with mixed wet ingredients.
  6. In another bowl, mix the dry ingredients: flour, baking powder, salt, black pepper, curry powder, dried oregano, and fresh mint. Mix well.
  7. Slowly, add the mixed dry ingredients to the eggplant mixture and stir until the batter is just moistened. Don’t over-mix.

 

Cooking the Eggplant Pancakes

 

Heat canola oil in a large skillet over medium-high heat. Drop rounded spoonfuls of eggplant batter into hot oil and fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

 

Bake the whole eggplant. You can rub extra virgin olive oil over the skin before baking. ©Joyce Hays, Target Health Inc.

 

I covered the whole eggplants, lightly with foil. ©Joyce Hays, Target Health Inc.

 

When roasted and soft when you squeeze, ( but not soft and mushy), remove from oven and let cool. ©Joyce Hays, Target Health Inc.

 

Italian eggplants don’t have as many seeds as other varieties, so use these. When eggplant has cooled enough to handle, cut in half and open like a book to cool more. ©Joyce Hays, Target Health Inc.

 

Scoop all the flesh out of the eggplant and put into food processor. ©Joyce Hays, Target Health Inc.

 

Do all your chopping at the same time. ©Joyce Hays, Target Health Inc.

 

 

Mix all wet ingredients together in a bowl. ©Joyce Hays, Target Health Inc.

 

After mixing wet ingredients, add the eggplant from the food processor, to the wet ingredients. ©Joyce Hays, Target Health Inc.

 

Slowly, add the bowl of mixed dry ingredients, into the bowl of wet ingredients and stir only until you get a moist batter. Don’t over stir. ©Joyce Hays, Target Health Inc.

 

Don’t crowd the pan. Cook over medium high flame. ©Joyce Hays, Target Health Inc.

 

Cook for about 3 or 4 minutes on each side. ©Joyce Hays, Target Health Inc.

 

From pan to plate covered with paper towel to drain. ©Joyce Hays, Target Health In.

 

On a platter, serve plain as a vegetable with fish, seafood, poultry, meat. Or with a topping of your choice, make this into a meal in itself. ©Joyce Hays, Target Health Inc.

 

With curried lamb cooked in a wine/fig sauce, the eggplant pancake turned into a gourmet feast. With it, we had a delicious robust Shiraz from Southern Australia. ©Joyce Hays, Target Health Inc. (you’ve got to try it)

 

This wine was a gift from dinner guests. We didn’t open it right away. Recently, when we opened it for the eggplant pancake with lamb, we were so-o surprised at the unique quality of this Shiraz. You take notice the minute the first sip hits your mouth – then such a pleasant sensation as it explodes and sets your throat on fire, the long finish continues as the heat lingers. This is a fabulous 2012 Henschke blend, with 65% Shiraz, 20% Cab, 10% Merlot, and 5% Cabernet Franc. We highly recommend this wine. ©Joyce Hays, Target Health Inc.

 

 

From Our Table to Yours !

 

Bon Appetit!

 

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