John Myers
Ingredients for 2 servings:
- 2 pancakes
- 1 zucchini
- 3 eggplant(s), Japanese
- 2 tomatoes
- 4 spring onions
- 100 g sour cream (1/2 cup)
- 1 clove(s) garlic
- e.g. salt and pepper
- e.g. Paprika powder, smoked
- 1 handful of cheese, grated
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
vegetarian
Clean the vegetables and cut into small cubes. Wash the spring onions and slice them into rings. Sauté the spring onions in hot oil, then the zucchini, the eggplant (if you don’t have Japanese ones, a regular one will do – please reduce the amount accordingly), and finally the tomatoes. Once everything is soft, bring to a boil with the sour cream and season with the spices. Crush the garlic clove and stir in. If the pancakes are cold, warm them first. Then fill them with the vegetable mixture and sprinkle with grated cheese, if desired. Wrap them up like a wrap and enjoy. I don’t have a special recipe for these pancakes, but I’m sure you’ll find plenty here on Chefkoch.de.
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