Melanzane Pancakes – Coucou Bademjan

Try this delicious cake recipe:

Remove the skin from the onion and cut into slices. Fry in a little oil until golden brown. Remove from the frying pan. Rinse and dry the melanzane. Cut stem base into small pieces and cut into thick cubes. Add a little more oil to the frying pan. Then fry the eggplant cubes all around and season with curry, salt and pepper. add a quarter of l. Add water and bring to a boil. Cook at low temperature with the frying pan closed for about 10 min. until the eggplant cubes are soft. Add onions and stir until hearty. When the liquid has almost evaporated, transfer the melanzane to a large enough bowl. Cool to room temperature. Season to taste. Mix eggs and fold into mixture. Heat oil in a large frying pan. Add eggplant mixture. Roast at low temperature for about 5 minutes. While frying, keep moving frying pan repeatedly so that pancake does not burn. Turn. Then roast the other side for a good 5 min.

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Serve:

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