A surprisingly sweet combination between sweet and savory.
Dessert
For 4 people
Preparation time:45 minutes + 20 minutes waiting time
For the crepes
Preparation Use a zester to peel the peel into fine strips from the scrubbed orange and lemon (or remove strips with a vegetable peeler and cut very finely). Squeeze the citrus fruits. Peel the ginger and grate finely. Crush the cardamom in a mortar. Peel the aubergines and cut into small cubes. Sprinkle with the lemon juice.
In a heavy-bottomed saucepan, heat the sugar, vanilla sugar and citrus zests. Stir in the aubergine cubes and let it simmer until the sugar has dissolved and the aubergine is cooked through. Add the ginger, cardamom and orange juice and simmer over very low heat for a further 15 minutes.
Beat the eggs into a smooth batter with sugar, milk and flour. Let it rest for 20 minutes. Beat the melted butter through the batter.
Heat a teaspoon of clarified butter in a hot skillet at a time. Scoop in the batter with a gravy spoon and turn the pan around so that the batter flows out nice and thin and evenly. Turn the crepe after 1-2 minutes and fry the other side until golden brown as well. Bake thin pancakes until the batter is used up and keep them warm (for example in an oven, at 80°C). Brush the crepes with the aubergine puree and roll them up. Cut the rolls into 3 cm wide pieces. Place them in a bowl and brush over the rest of the aubergine puree. Dust generously with powdered sugar and serve immediately.
Enjoy your meal!
For more eggplant recipes, see the October issue of Santé.
Recipe and image:Beeldigbeeld/Stockfood
