Eggplant (Aubergine) Pancakes

This is another one of my DH's favourites to make. This is a very tasty change of pace pancake.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  small eggplant, peeled & cut into 1 inch cubes (about 1 lb)
•  water
• 1  large egg, beaten
• 1  tablespoon  melted butter
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1  tablespoon  fresh grated parmesan cheese
• 1⁄2 teaspoon salt
• 2⁄3 cup all-purpose flour, mixed with
• 1⁄2 teaspoon baking powder
•  vegetable oil (for frying)

Directions

1. Place eggplant in saucepan; cover with water; bring to boil; reduce heat; cover pan& simmer about 5 minutes or until eggplant is very soft; drain well.
2. mash eggplant& whisk or beat with an electric mixer on low speed until smooth; stir in egg, butter, basil, oregano, parm cheese& salt.
3. Add 2/3 cup flour mixed with 1/2 tsp baking pwdr; add more flour if needed to make a thick batter; do not over mix.
4. Cook about 1/4 cup batter at a time on a greased griddle about 1 1/2 minutes a side or until nicely browned.