- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 300 kcal
Quick summary
“This skillet pancake combines the softness of cooked eggplant with a light batter of eggs, milk, and all-purpose flour, enriched with grated cheese. A practical and nutritious alternative for quick lunches or light dinners that value fresh vegetables in homemade preparations.”
What you need to know
- O cozimento prévio da berinjela por 10 minutos elimina o amargor natural do legume e garante textura macia na massa
- A proporção de farinha e líquidos cria uma massa consistente que sustenta os cubos vegetais sem desmanchar
- O queijo ralado derrete em contato com a chapa quente formando uma crosta dourada e aromática
Ingredients
Main
- 2 cups of chopped eggplant
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1 cup of grated cheese
- Salt to taste
- Black pepper to taste
Instructions
Principal
- In a pan, cook the eggplant in boiling water until it is soft, about 10 minutes.
- Drain the eggplant and set aside.
- In a container, mix the wheat flour, eggs, milk, salt, and pepper until you get a homogeneous dough.
- Add the cooked eggplant and cheese to the mixture and stir well.
- Heat the non-stick skillet over medium heat.
- Pour a ladle of the batter into the pan and cook until bubbles form on the surface.
- Flip the pancake and cook the other side until golden brown.
- Repeat the process with the rest of the dough, keeping the pancakes warm on a plate.
Chef's tips
- Escorra bem a berinjela cozida em uma peneira pressionando levemente com uma colher para remover todo excesso de líquido
- Aqueça a frigideira antiaderente em fogo médio e unte com um fio de óleo antes de colocar a primeira concha de massa
- Vire a panqueca somente quando surgirem pequenas bolhas na superfície e a borda se soltar facilmente
Variations
- Adicione 1 colher de sopa de cheiro-verde fresco picado à massa para intensificar os aromas herbáceos do prato
- Incorpore meia xícara de tomate seco picado ou azeitonas pretas picadas junto aos cubos de berinjela
- Cubra as panquecas prontas com molho de tomate caseiro e gratine no forno elétrico a 180°C por 10 minutos
Substitutions
- O queijo ralado pode ser substituído por queijo minas padrão ralado, muçarela fatiada picadinha ou parmesão ralado
- A farinha de trigo comum pode ser trocada por farinha de aveia fina ou farinha de arroz na mesma medida
- O leite integral de vaca pode ser substituído por leite desnatado ou bebida vegetal de aveia sem sabor
How to store
Store the pancakes in a closed container in the refrigerator for up to 3 days. Reheat in a covered skillet over low heat for 2 minutes on each side or in an electric oven at 160°C for 5 minutes to regain texture.
Can it be frozen?
Freeze the already golden pancakes separated by plastic wrap for up to 60 days in the freezer. To consume, place directly in a heated skillet over low heat with a lid until heated through, with no need to thaw beforehand.
What to serve with
Pairs perfectly with fresh arugula salad with cherry tomatoes, brown rice, and yogurt sauce with herbs. To accompany the meal, serve fresh passion fruit juice or iced tea with lemon slices.
Frequently asked questions
Do I need to peel the eggplant before cooking?
It is not mandatory; the peel softens well during cooking and adds fiber and color, but you can peel it if you prefer a uniform texture.
Can I use another type of cheese in the recipe?
Yes, Minas Padrão cheese, mozzarella, provolone, or parmesan work very well; just adjust the salt if the cheese is very salty.
Why did my pancake stick to the pan?
The skillet needs to be good quality non-stick, be well heated over medium heat, and lightly greased with butter or oil before pouring.
How do I prevent the pancake batter from becoming watery?
The secret is to drain all the water from the cooked eggplant in a sieve, pressing with the back of a spoon before mixing into the dough.
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