Preheat the grill to high. Heat a griddle pan. 1 Melt the butter and start to gently fry the onions. De-seed and finely chop the chilli. Add to the onions with the sugar and leave to cook for about 10-15 minutes. 2 Slice the aubergine crossways to give four slices about 1cm/ 1/2" thick. Slice the courgette into slices on the diagonal. 3 Pour approximately 2 tbsp oil into a large bowl. Add the vegetables, season and toss well until all are coated in oil. 4 Place on the hot griddle pan and cook for five minutes on each side, turning once. 5 For the Pancake Batter: Sieve the flour, baking powder and salt into a bowl. Make a well in the centre and break in the egg. Whisk in the egg and milk until smooth. 6 Grate the Parmesan and stir into the batter. Heat a large heavy-based frying pan and add a little oil. 7 Ladle in the mixture, spreading it out to approximately 10cm/4" round. Make two pancakes. 8 Cook on one side for 30 seconds to a minute. Then when the base is set, use a wooden spatula to flip each pancake over and cook the other side for 1-2 minutes until cooked through. 9 Place the goats cheese onto an oiled baking sheet, slice-side up. Season and cook for 2-3 minutes until browned and bubbling. 10 Place one pancake on a serving dish, spread with the onion mixture, pile the griddled vegetables on top and cover with the other pancake. 11 Slide the hot melted cheese on top using a spatula. Finish with a sprig of basil. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (1098g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 815 (61%)|
|Amt Per Serving||% DV|
|Total Fat 90.6g||121 %|
|Saturated Fat 25.5g||128 %|
|Monounsaturated Fat 45.7g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 289.8mg||89 %|
|Sodium 1957.7mg||68 %|
|Potassium 2226.8mg||59 %|
|Total Carbohydrate 106.8g||31 %|
|Dietary Fiber 25.5g||102 %|
|Sugars, other 81.3g|
|Protein 33.7g||48 %|
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Calories per serving: 1337
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