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Eggplant Pancakes with Pine Nuts
Try this eggplant pancake recipe with pine nuts and tomato sauce, a gut-friendly and savory breakfast!
Prep:
45 minutes
|
Cook:
20 minutes
4-6 servings
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Medium
Ingredients
1 medium eggplant (about ¾ pound)
¼ cup pine nuts
2 medium eggs
½ cup almond flour
1 TBSP vegetable oil
juice of 1 lemon
1 large garlic clove, crushed
1 small white onion, coarsely chopped
¼ tsp salt
¼ tsp freshly ground black pepper
fresh tomato sauce*
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1 medium eggplant (about 340 grams)
35 grams pine nuts
2 medium eggs
50 grams almond flour
1 TBSP (15 ml) vegetable oil
juice of 1 lemon
1 large garlic clove, crushed
1 small white onion, coarsely chopped
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) freshly ground black pepper
fresh tomato sauce*
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
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Instructions
- Preheat oven to 350°F (180°C).
- Split the eggplant in two lengthwise and place on a cookie sheet, cut surfaces up.
- Bake 45 minutes or until very soft when pressed with the back of a spoon.
- Meanwhile, spread the pine nuts in a pie plate and place in the oven for 15 minutes or until golden.
- Set aside to cool.
- Remove the eggplant and while still very warm, scrape the pulp out of the skin with a spoon, working toward the stem end.
- Place the pulp in a blender or the bowl of a food processor.
- In a medium bowl, beat the eggs into the almond flour.
- Mix in the oil and lemon juice.
- Stir in the garlic and onion.
- Add the mixture to the eggplant pulp and purée, stopping once or twice to scrape the sides with a rubber spatula.
- When smooth, turn the purée into a bowl.
- Fold in the pine nuts and season to taste with salt and pepper.
- Heat a griddle over moderate heat until a drop of water rolls over the surface.
- If it sizzles and evaporates, the griddle is too hot.
- Lower the heat and drop the batter by heaping tablespoons. Avoid the center of the griddle as it is the hottest spot.
- Spread each pancake into a 3-inch cake using the back of a spoon. Lower the heat once again if the batter is difficult to spread.
- Cook until the underside is mottled with a dark golden crust, about 3 minutes.
- Turn with a pancake turner, pressing down lightly upon the cake.
- Cook until the second side is crusted, about 2 minutes.
- Remove to a cookie sheet and keep warm in a 200°F (93°C). Do not stack the cakes.
- Grease the griddle after each batch.
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Nutritional Info
Storage
Notes
*Serve 2 or 3 to a person with the fresh tomato sauce or a purée of spinach.
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