Ïã¸ÛÁùºÏ²Ê×ÊÁÏͼ¿â

Ingredients: (serves 2)
•    75g plain flour
•    2 tsp dried oregano
•    100ml milk
•    2 tbsp olive oil
•    1 egg
•    1 onion, roughly chopped
•    1 garlic clove, crushed
•    1 aubergine, trimmed and cut into small chunks
•    2 celery sticks, chopped
•    2 tbsp red wine vinegar
•    1 tbsp capers, drained and rinsed
•    230g pack vine-ripened tomatoes, roughly chopped
•    handful fresh basil leaves, to serve

Method:
1.    Mix the flour in a large bowl with 1 tsp oregano and some seasoning. Mix the milk with 75ml water, then ½ tbsp oil. Crack the egg into the flour, then slowly whisk in the milk until smooth. Cover and set aside.
2.    Heat 1 tbsp oil in a large frying pan over a medium heat. Fry the onion for 3 mins, then add the garlic and aubergine and fry for 7-8 mins, stirring, until golden.
3.    Stir in the celery, vinegar, capers and 1 tsp oregano, and fry for a few secs until the vinegar has almost evaporated. Stir in the tomatoes and 100ml water, then reduce the heat and simmer, uncovered, for 8-10 mins until the aubergine is tender. Add a little water if the mixture becomes too dry.
4.    Heat a large nonstick frying pan over a medium-high heat and add ½ tbsp oil. Once the oil is hot, pour in ¼ of the batter and cook for 1-2 mins each side until set. Slide onto a warm plate. Repeat with the remaining batter to make 4 pancakes.
5.    Fill the pancakes with the veg and scatter over the basil.

Recipe created for