Feta Pancakes, Eggplant and
2 eggs 200 g feta
80 g flour 1 tablespoon baking powder 1 aubergine pies
large basil leaves
Wash and dry the eggplant. Cut into slices about ½ cm. Brush with a little olive oil. Grilled on a hot grill to cool and dice.
In the bowl of a food processor, place the feta and basil leaves. Blend until a paste. Add eggs, flour and mix to obtain a homogeneous mixture.
Transfer the mixture into a bowl. Put them together the pieces of eggplant. Cover and refrigerate for 1 hour. Heat a
pan with a little oil. Take a spoonful of dough into the pan and put it by smashing a bit 'to form a pancake. Cook 4 to 5 minutes, turning halfway through cooking.
0 comments:
Post a Comment