Recipe of the week – Herby Pancakes with Aubergine & Goats Cheese
This recipe is brilliant for a quick lunch, or simply increase the vegetables for a more filling main meal – however, we suggest you serve the pancake open if you do this as your filling will probably spill out!
Serves 2
Ingredients
- 1 ½ tsp olive oil
- small bunch fresh parsley, finely chopped
- 1 large aubergine, coarsely grated and squeezed dry
- 2 large eggs
- 2 tbsp fresh basil, chopped
- 2 tsp rosemary, dried
- 50g soft goat’s cheese
- 2 handfuls swiss chard, chopped
- freshly ground black pepper
Method
- Add a little oil to a frying pan and pop over a medium heat before adding the aubergine. Cook for several minutes to try and eliminate some of the moisture, stirring regularly. Once softened, add parsley and stir for another 30 seconds. Tip the parsley and aubergine onto a plate before rinsing the frying pan and drying off
- In two mugs, break an egg into each and whisk with 1tbsp water. Divide the basil and rosemary equally between the two mugs and stir both mixtures
- One mixture at a time, pour the egg mixture and swirl in the pan to leave a thin layer, and cook for a couple of minutes. Once cooked, tip onto plate and repeat with the second mixture
Once both pancakes are cooked, spread with a thin layer of goat’s cheese before topping with the cooked aubergines and swiss chard. Finish off with some freshly ground black pepper before rolling up and enjoying
