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Grilled Aubergine & Pancake Stacks with Minted Yoghurt and Crisp Bacon

Grilled Aubergine & Pancake Stacks with Minted Yoghurt and Crisp Bacon

Yoghurt
Total Time35 mins
Prep15 mins
Cook20 mins
Yield :6 Servings
Level :Easy

Ingredients

  • 75g plain flour
  • 120g wholemeal flour
  • 1 tsp baking powder
  • 1 egg
  • 250 ml buttermilk
  • 3 tbsps mixed seeds (sesame/poppy/flax)
  • 2 tbsps sunflower oil
  • 2 aubergines, sliced into 5mm thick rounds
  • 200g or 12 slices streaky bacon (optional)
  • 200 ml minted yoghurt
  • 1 handful fresh mint leaves
  • 1 teaspoon cumin

Directions

  1. In a large bowl, mix the flours and baking powder together. Make a well in the centre and crack in the egg. Whisk into the flour with the buttermilk.
  2. Stir in the seeds and heat a frying pan with a spoonful of sunflower oil. Fry the pancakes in batches until the mixture has been used up.
  3. Preheat the grill.
  4. Toss the aubergines in a few glugs of olive oil. Heat a frying pan or griddle and fry the aubergine for a minute or two each side until cooked through.
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