Yemeni-style pancakes

Name: Yemeni-style pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300g strong bread flour; 1 x 7g sachet of dried yeast; 2 large aubergines (400g each); 1 clove of garlic; 2 lemons; 4 tablespoons natural yoghurt; 2 tablespoons tahini; 4 sprigs of fresh coriander; 1 big bunch of fresh flat-leaf parsley (60g); 2 fresh green chillies; extra virgin olive oil; 4 ripe tomatoes; olive oil; 4 large free-range eggs

Smoky aubergine, creamy tahini, fresh salsas

Vegetarian

45 mins

Not Too Tricky

serves 4

About the recipe

Veg, p60

nutrition per serving

Calories

26%

Fat

29%

Saturates

21%

Sugars

11%

Salt

13%

Protein

43%

Carbs

25%

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

BUY THE BOOK

Ingredients

300g strong bread flour

1 x 7g sachet of dried yeast

2 large aubergines (400g each)

1 clove of garlic

2 lemons

4 tablespoons natural yoghurt

2 tablespoons tahini

4 sprigs of fresh coriander

1 big bunch of fresh flat-leaf parsley (60g)

2 fresh green chillies

extra virgin olive oil

4 ripe tomatoes

olive oil

4 large free-range eggs

Top Tip

If you're feeding a crowd, get all the pancakes made and stacked up in advance, then simply reheat, cooking the eggs at the same time.

Method

Find the recipe!

For the full recipe, head to page 60 of Veg.

Tags

Veg cookbook Pancakes Aubergine Salsa Vegetarian

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