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
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.
Yields
4 Servings