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1. Pierce the eggplants in several
places with a fork, brush them with a bit of olive oil, and roast them on
baking sheets in a 400 degree oven for about an hour, or until they are
completely soft and collapsing. Cut them open, let them cool a bit, then
carefully remove and discard any pockets of dark seeds. Scoop out the pale
flesh, toss it in a bowl with about a teaspoon of salt, and leave it in a
colander to drain for an hour or more. Transfer the eggplant to a board, chop
it coarsely, then put it in a large mixing bowl. 2. In a small, heavy non-stick
skillet, sauté the onion and garlic in a tablespoon of olive oil until soft
and translucent. Whisk together the eggs and the flour. Add the onion
mixture, the egg mixture, and the oregano to the eggplant, and mix
thoroughly. Add more salt and some fresh-ground pepper to taste. 3. Brush a large, heavy bottomed
non-stick skillet with olive oil and heat at medium. Place heaping
tablespoons of the eggplant batter evenly in the skillet, shaping them into
3-inch pancakes. Cook the pancakes until they are lightly colored on both
sides, about 7-8 minutes total, and turn them very carefully. 4.
Spoon a little warm sweet red pepper puree on each plate, and place
2-3 pancakes on top of it. Scatter some sliced olives and crumbled feta over
the pancakes, and garnish with mint springs. Sweet Red Pepper Puree Ingredients: 2 cups chopped sweet onions, 1
Tbs. olive oil, salt, 2 cups roasted and peeled sweet red peppers, 3
Tablespoons cider vinegar, 3 Tablespoons brown sugar Directions (1) In a heavy-bottomed non-stick skillet,
cook the onions in the olive oil over low heat until they are a light golden
color. Salt lightly. (2) In a blender
or food processor, combine the caramelized onions, the peppers, the vinegar,
and the sugar, and process until you have a smooth puree. Add salt to taste,
and correct the sweet-sour balance with a little more vinegar or sugar if
needed. Warm the sauce gently before
serving. |
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