| 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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