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1 medium eggplant, about 3/4 pound
1/4 cup pine nuts
2 medium eggs
1/2 cup almond flour
1 tablespoon vegetable oil
juice of 1 lemon
1 large garlic clove, crushed
1 small white onion, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
fresh tomato sauce


1. Preheat oven to 350 F degrees.
2. Split the eggplant in two 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.
3. In a medium bowl, beat the eggs into the flour. Mix in the oil and lemon juice. Sir 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.
4. 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 tablespoonfuls. Avoid the center of the griddle as it is the hottest spot. Spread each tablespoonful with the back of the spoon in a 3-inch cake. Lower the heat once again if the batter is difficult to spread, and grease the
5. Griddle after each batch. 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 degree oven. Do not stack the cakes.
6. Serve 2 or 3 to a person with the Fresh Tomato Sauce or a purée of spinach.