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Eggplant Pancakes

Eggplant Pancakes

Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Bread and pastries
Cuisine Filipino
Servings 4 servings


  • 1/2 kilo eggplant
  • 10 Tbsp. olive oil
  • 1/2 small onion chopped
  • 1 large garlic clove minced
  • 1 Tbsp. all-purpose flour
  • 1 large egg beaten
  • Salt and pepper


How to make Eggplant Pancakes

  • Preheat oven to 400 °F. Pierce eggplant all over with fork. Put 2 tablespoons oil on cookie sheet. Add eggplant and turn to coat.
  • Bake until very tender, turning once, about 55 minutes. Cut in half lengthwise and let cool.
  • With a spoon, scrape flesh from eggplant into sieve. Drain 1 hour, pressing occasionally on eggplant with spoon.
  • Transfer to bowl. Mash with fork. In a small, heavy skillet over low fire, heat 1 tablespoon oil.
  • Saute onion and garlic until tender, about 6 minutes.
  • Add to eggplant. Mix in flour, then egg. Season with salt and pepper. (This maybe done 4 hours ahead. Cover and chill until ready to cook.)
  • Heat a tablespoon oil in large non-stick skillet over medium heat.
  • Drop eggplant mixture, about 2 tablespoons for each pancake, spacing evenly onto hot skillet.
  • Cook until golden about 5 minutes per side. Repeat with remaining eggplant mixture.