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Eggplant Pancakes with Kale and Tahini Sauce

August 17, 2010


Originally uploaded by vegansayswhat


New Ra Ra Riot album “Orchard” – it’s being streamed on NPR right now so check it out! Representin’ Syracuse down here.

The Recipe//

This recipe is being pulled from Fat Free Vegan’s site — link to the right — who loves her some eggplant, as do I and the rest of my house. These were delicious but took a little longer to cook — ultimately I couldn’t get them to hold the shape I think she achieved. This could be because I had extra eggplant and didn’t add enough chickpea flour… I’m not sure. It might be nice to bake these instead? Really friggin good regardless.

1 medium-large eggplant
3 cloves garlic
1/3 cup chickpea flour
1/2 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon baking powder
1 tablespoon ground flax
1 tablespoon water
1 teaspoon salt
black pepper
olive oil

First, let’s bake that eggplant shall we? Preheat your oven for 375 and cut the eggplant in half lengthwise. Once the oven’s ready, so are we. Face the halves face down on a baking sheet and pop em in there for roughly 25 minutes.

After 25 minutes, remove and let them cool until they’ve reached 2 degrees above the temperature of your left palm. Just kidding. Wait about 10 minutes and then begin excavating. Scoop all the good stuff out and toss it all in a food processor, including the rest of those ingredients up there.

Spoon out (we like to do a lot of spooning around here apparently) 3 tablespoons for each pancake onto a medium-hot, oiled nonstick pan. This was the tricky part for me. I eventually had to cover the pan to help cook the whole thing. After 10 minutes or so I decided to settle for a crispy shell and soft middle. Whatever.

I served these little friends ontop a bed of brown rice, and kale with fresh tomatoes and tahini sauce generously drizzled (can one even drizzly generously?).

If you’ve never made tahini sauce you should. Here, do it tonight. Now, even. Get out your food processor again.

3/4 C tahini
5 T lemon juice
1 clove garlic
1 C water
1/2 t salt
pinch of cayenne.

Mix it up. Pour it on. Thank me later.

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