|As you can see, the sun has started setting earlier, which means my "photography studio" doesn't get much natural light. Back to the dark cave photos!|
My friend Allison sent me a recipe for Roasted Eggplant Feta dip that I really wanted to try with my two CSA eggplants, but I was so engrossed in earthquake coverage on the news that I didn't make it to the grocery store to get the feta. Luckily, I found an interesting recipe for Potato Eggplant Pancakes on a blog called That's Just Me. I threw in the green pepper I had and was going to add the fennel too, but it ended up being all stalk. :(
I really liked these pancakes and feel like they are a good way to use up lingering vegetables. I especially liked that I didn't have to peel the potatoes or the eggplants! Next time I would start with only two eggs, as I thought three were too many and I think that a dollop of creme fraiche or herbed mascarpone on top of the pancakes would have made them even better.
Adapted from That's Just Me
Makes 8 5-inch pancakes
4 small potatoes, cut into 1-inch chunks
2 small eggplants, cut into 2-inch chunks
1 onion, quartered and layers separated
1 small green pepper, cut into 1-inch chunks
Extra virgin olive oil
Coarse salt and freshly ground black pepper
2-3 large eggs (see my note above)
1/4 cup whole wheat flour
1. Preheat the oven to 400 degrees.
2. Toss vegetables with a tablespoon or two of olive oil, some salt and pepper and spread on a baking sheet. Roast until fork tender, 30-40 minutes, depending on how big you cut the vegetables. Let cool slightly.
3. Transfer the vegetables to a food processor and blend until well combined, but some chunks remain. Transfer vegetables to a large bowl and stir in eggs and flour.
4. Heat a teaspoon of olive oil in a large skillet/saute pan over medium heat. Add a scoop of the mixture to the pan to form a pancake (I was able to cook two at a time). Lower heat a little if the pancakes are browning too quickly. Continue cooking all of the batter and serve immediately.