Ingredients
Eggplant pancakes:
- 3 pieces Eggplant
- 3 pieces Chicken eggs
- 3 tablespoons Flour wheat / Flour
- 2 tablespoons Vegetable oil
- 2 tablespoons Sour cream
- 0,5 teaspoon Soda
- Salt to taste
- Black pepper to taste
Filling:
- 2 pieces Carrot
- 3 pieces Onion
- 2 cloves Garlic
- 4 pieces Processed cheese
- 0,5 bunch Greens dill, green onions
- 2 tablespoons Vegetable oil for roasting
- 4 pieces Cherry tomatoes for decoration
- Salt to taste
- Black pepper to taste
Instructions
- Pancakes: wash the eggplant, dry it, and cut off the skin.
- Grate on the coarse side of the grater.
- Add eggs, flour, and season with salt and black pepper to taste.
- Add sour cream, vegetable oil and soda. Mix thoroughly until smooth.
- Grease a pancake pan with vegetable oil, put the dough (on a pan with a diameter of 20 cm - about 3 tablespoons), level.
- Bake the pancake until Golden on medium heat on both sides. It turned out 4 pancakes.
- For the filling: cut the onion into small cubes and grate the carrots. Fry in a small amount of vegetable oil. Allow to cool.
- Add crushed garlic and mayonnaise to the cooled vegetables, season with salt and black pepper to taste. Stir.
- Putting together a cake: put 1/4 of the carrot filling on the eggplant pancake.
- Top with 1/3 of grated melted cheese spread evenly over the entire surface.
- Sprinkle with your favorite herbs (I have dill and green onions). Also, we collect the second and third layer-a pancake, 1/4 part of the carrot filling, 1/3 part of the melted cheese, greens.
- On the final layer-distribute the remaining 1/4 of the carrot filling, sprinkle with herbs and decorate as desired (I have circles of cute cherry tomatoes). We send it to the refrigerator for 5-6 hours to infuse, soak and cool.
- Bon appetit.
- Enjoy.