Spicy Eggplant on Savory Pancakes
Gluten free. Vegetarian (or vegan with egg substitute)
If you are looking for a delicious savory brunch dish that isn't heavy on eggs or bread, look no further. This satisfying dish combines summer seasonal eggplant, peppers and basil into a tasty topper for savory high protein pancakes.
At first glance, it might look complicated. But the techniques are easy enough to have both components ready in 40 minutes.
I love these pancakes, especially with freshly ground peanut meal. But the eggplant topping is versatile and also goes well over rice, quinoa, or as a dip or pita.
Serves 4
For the eggplant
Ingredients
2 medium or 4 small eggplants
1 small red bell pepper and 1 small green bell pepper
1 small onion
2 scallions
3-4 hot peppers of your choice (cayenne, jalapeño, poblano, etc)
2 large cloves garlic
2 inch piece fresh ginger
8-10 fresh basil leaves (any variety)
1 tsp garam masala
¼ cup white wine or apple cider vinegar
¼ cup water
1tsp red pepper flakes or 1tsp hot sauce
1 TBSP tamari sauce
1 TBSP brown or raw sugar salt and pepper to taste
Sunflower or peanut oil
Utensils
sharp knife
cutting board
one medium sized bowl and one small cup or bowl
heavy plate or bowl
heavy bottomed deep frying pan
Prep
Peel and cube the eggplant. Place in a bowl, sprinkle with salt, and weigh it down with a heavy plate or bowl
Remove seeds from all the peppers and thinly slice
Chop the onion and scallions
Peel, crush with the knife blade and mince the garlic and ginger
Cook
Drain any liquid away from the salted eggplant.
Heat oil in a deep heavy bottomed frying pan over medium-high heat (a little more towards medium). Add the garam masala, ginger, garlic, hot pepper and chopped onion. Saute, moving the ingedients with a wooden spoon, until the onions are turning translucent.
Add the scallions, sliced bell peppers, and eggplant. Sprinkle with salt. Toss all the ingredients until they are covered with spices. If they stick a little, add a few drops of water.
Lower the heat to medium, put a lid on the pan, and let the ingredients "sweat" for a few minutes.
In the meantime, in a cup or bowl, whisk together ¼ cup white wine or apple cider vinegar ¼ cup water 1tsp red pepper flakes or 1tsp hot sauce 1 TBSP tamari sauce 1 TBSP brown or raw sugar
Take the lid off the pan and pour half of the mixture over the eggplant and other ingredients. Fold gently. Replace the lid and allow to cook over a medium simmer until.the liquid is nearly absorbed (about 5-6 minutes)
Again remove the lid and add the remaining liquid and the fresh basil leaves. Gently fold. Now allow to simmer for an additional few minutes until the liquid is reduced by half.
Taste. Add salt, pepper, or more hot pepper flakes to taste.
Set the eggplant dish aside to cool and allow the flavors to harmonize.
For the savory pancakes
Ingredients
½ cup chick pea or yellow split pea flour
½ cup peanut or almond meal
¼ cup yellow corn meal
dash of salt
pinch of garam masala or curry powder
1 large egg
1 scant tsp baking soda
splash of kombucha or raw cider vinegar
cup of room temp water
Utensils
medium sized mixing bowl
spoon
large skillet
spatula
Prep
Mix the flours in a bowl with salt, curry or gararm masala powder
In a small bowl, whisk an egg with ⅔ cup warm water. The amount of liquid will depend on the type of flour/nut meal you use. Different flours soak up different amounts of moisture. Not to worry, you can adjust later.
Add the egg and water mix to the flours and stir to make a batter. It will be a bit stiff for now.
Cook
The batter is almost ready, so let's get the pan ready. Pour enough oil into the large skillet to evenly coat the bottom. Heat over medium-high.
Now, chemistry! Make a little well in the center of the batter and add a tsp of baking soda. Add a TBSP of kombucha or raw cider vinegar to the baking soda. It will foam. Add Quickly mix the foam throughout the batter.
Now, little by little, add just enough water (not cold) to get the batter to a good pancake consistency, not too runny or stiff.
Gently spoon portions of the batter into the hot oil and shape into cakes (mine are never perfectly round).
Cook until the bottom is a golden light brown, flip once, and cook the other side.
Serve the pancakes topped with the spicy eggplant. A little plain yogurt on top is delightful if you have some.
Kristen Krash is the co-founder and director of Sueño de Vida, a regenerative cacao farm and reforestation mission in Ecuador. Sueño de Vida works to educate and inspire everyday people about permaculture, sustainable living, environmental activism, and healthy living all in the name of living more in harmony with nature.
You can support the Sueño de Vida mission today by purchasing our cacao or contributing to direct reforestation.
Thank you.