Name: Eggplant Pancakes
Ingredients: 1 md Eggplant; 1 tb Garlic -- minced; 1 tb Shallots -- minced (or; Onions); 1/3 c Flour; 4 tb Vegetable stock; 1/2 ts Baking powder; 2 ts Parsley -- minced; 2 Eggs; 1/4 ts Pepper; 1/2 ts Salt

It might be well if we stopped using the terms “victory” and “defeat” to describe our progress in holiness. Rather we should use the terms “obedience” and “disobedience.” When I say I am defeated by some sin, I am unconsciously slipping out from under my responsibility. I am saying something outside of me has defeated me. But when I say I am disobedient, that places the responsibility for my sin squarely on me. We may, in fact, be defeated, but the reason we are defeated is because we have chosen to disobey.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Vegetables	4	Servings

INGREDIENTS

1	md	Eggplant
1	tb	Garlic — minced
1	tb	Shallots — minced (or
		Onions)
1/3	c	Flour
4	tb	Vegetable stock
1/2	ts	Baking powder
2	ts	Parsley — minced
2		Eggs
1/4	ts	Pepper
1/2	ts	Salt

INSTRUCTIONS

Prick the eggplant all over and roast it on a baking sheet at 350F for
30-35 minutes, or until it is desiccated. Let it cool, then scoop out the
flesh into a mixing bowl and mash it with a fork until smooth.
Saute the garlic and shallots in a nonstick pan (with water or a little
stock if desired). Add this to the eggplant. Add the flour, baking powder,
eggs, stock, parsley, pepper, and salt. Mix well.
Spray a skillet with cooking spray and heat it to medium heat. Dollop
spoonfuls of the batter into the skillet and cook until golden. Flip, etc.
Recipe By     : Net
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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