Eggplant Pancakes Florentine
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5 from 1 vote

Eggplant Pancakes Florentine

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Gluten-free, Vegan
Servings: 3
Calories: 172kcal
Author: Susan Voisin

Ingredients

Pancakes

  • 1 medium-large eggplant
  • 3 cloves garlic
  • 1/3 cup chickpea flour (or other flour)
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground flax
  • 1 tablespoon water
  • 1 teaspoon salt (or to taste)
  • generous grating black pepper
  • olive oil spray if needed

Tomato Sauce

  • 3 cloves garlic minced
  • 3 medium tomatoes finely chopped
  • 1/8-1/4 teaspoon cayenne pepper (adjust spiciness to taste)
  • salt and freshly ground black pepper to taste

Spinach Filling

  • 1/8 cup pinenuts
  • 2 teaspoons chopped garlic
  • 4 cup baby spinach
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons water or vegetable broth

Instructions

Pancakes

  • Preheat oven to 375 F. Trim off the end and cut the eggplant in half lengthwise. Place the two halves cut-side down on a baking sheet. Bake until completely soft, about 20-25 minutes. Remove from oven and allow to cool until easy to handle.
  • Scoop the pulp from the eggplant halves into a food processor. Add all remaining ingredients and puree until fairly smooth.
  • Spray a non-stick skillet with olive oil, if you think it might stick, and heat to medium-high. When it’s hot, spoon in the eggplant batter using about 3 tablespoons per pancake. Cook until the bottoms are browned and pancakes appear firm. (There’s really no way to tell this but to try to turn one over; if it crumples, it’s not ready.) Turn over carefully and brown the other side, pressing lightly with a spatula from time to time. Place on a platter and keep warm.

Tomato Sauce

  • Bring a non-stick saucepan to medium heat. Add the garlic and sauté just a few seconds. Add remaining ingredients to the pan and cook until tomatoes soften. Keep warm.

Spinach Filling

  • Over medium heat, toast the pine nuts in a skillet until they start to become golden. Add the garlic and sauté for one more minute. Add the spinach, basil, and water, cover the pan, and cook just until spinach wilts, about 2-3 minutes. Serve immediately.

To Assemble:

  • To assemble, place a pancake on a plate. Put 1/3 of the spinach on top of it and top with another pancake. Spoon 1/3 of the tomato sauce over the top and serve.

Notes

Nutrition info below includes pine nuts. Without pine nuts: 140 Calories (kcal); 3g Total Fat; (14% calories from fat); 7g Protein; 26g Carbohydrate; 0mg Cholesterol; 848mg Sodium; 8g Fiber.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Sodium: 848mg | Fiber: 9g