Eggplant Pancakes


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 76.9
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 580.5 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.5 g

View full nutritional breakdown of Eggplant Pancakes calories by ingredient


Introduction

This is a savory dish my kids often request. Although we save our leftovers, they are mushy the next day but still taste good. This is a savory dish my kids often request. Although we save our leftovers, they are mushy the next day but still taste good.
Number of Servings: 6

Ingredients

    1 medium eggplant
    1 T. minced garlic
    1 T. minced onion
    1/3 c. plus 4 T. white flour
    1/2 t. baking powder
    3 egg whites
    1/2 c. vegetable stock from bouillon cube
    1/2 t. freshly ground pepper
    basil to taste
    oregano to taste
    Pam for pan

Directions

Prick eggplant all over and roast it on a baking sheet at 350 for 30-35 minutes, or until it is desiccated. Let cool, then scoop out the flesh into a mixing bowl and mash with fork til smooth.

Add all ingredients to eggplant and gently mix to combine well. Spray skillet with cooking spray and heat to medium heat. Dollop spoonfuls of the batter into the skillet and cook until golden. Flip etc...just like you'd make a normal pancake.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GNOCCHIBEAR.

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