Medium rare lamb pieces, cooked in oil and garlic with a fig reduction, is the topping on the eggplant
pancake that you see above. It's garnished with chopped scallion and served with fresh mango
and mango chutney.
1/4 to 1/2 creamy goat cheese or plain Greek yogurt
1/2 teaspoon baking powder
Pinch black pepper
Pinch dried oregano
1 teaspoon curry powder
1/2 cup fresh mint, very finely chopped
1/4 to 1/2 cup canola oil, more if needed
1. Roast 1 or 2 Italian eggplant until the inside is very soft. With an oven mitt on, squeeze the eggplant to feel the degree of softness. Remove from oven when done and (use oven mitts) cut each eggplant in half, and open like a book, to cool, on a plate.
2. When cool enough, throw away any seeds or skin and remove the soft eggplant to a food processor to break up and soften any fibers. Set aside
3. While eggplant is baking, do all your chopping
4. Into a large mixing bowl, add the eggs, garlic, onion and creamy goat cheese, finely chopped parsley. Stir to combine everything well.
5. Add the eggplant from the food processor, to the bowl with mixed wet ingredients.
6. In another bowl, mix the dry ingredients: flour, baking powder, salt, black pepper, curry powder, dried oregano, and fresh mint. Mix well.
7. Slowly, add the mixed dry ingredients to the eggplant mixture and stir until the batter is just moistened. Don't over-mix.
Cooking the Eggplant Pancakes
Heat canola oil in a large skillet over medium-high heat. Drop rounded spoonfuls of eggplant batter into hot oil and fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.