Eggplant Crepes

I made this a little while ago but it’s taken me a while to get around to posting.  Things have been busy.  Nonetheless, they were absolutely delicious and I should have posted them sooner.  I love eggplant.  So much.

There was kind of a chain of leftovers in the inception of this dish.  First, The Socialist, not one to be wasteful, turned the leftover seasoned flour from the Giant Pumpkin Arancini into a spicy crepe batter.  The crepes had a subtle chilli kick that worked really well with maple syrup – yum!  Then there was leftover crepe batter, I had an eggplant in the crisper, and lo, eggplant crepes!

Eggplant Filling

1 eggplant, cut into 2cm cubes
1 onion, finely chopped
1 clove garlic, finely chopped
1 tblsp harrissa (adjust to taste)
2-3 ripe tomatoes, chopped OR 1 tin tomatoes
250g fetta, cut into 1cm cubes
A good amount of fresh corriander, chopped

Heat a large pan and add a good glug of olive oil.  Add the eggplant cubes and fry, stirring occasionally, until they start to colour.  Add the onions, garlic, and harissa, and cook for a few minutes, until the onions start to soften.  Add the tomatoes, stir to combine, cover and simmer for 15-20 minutes, until the eggplant is soft and delicious.

Remove from heat, stir through the feta and the coriander.  A squeeze of lemon wouldn’t go astray here.


1 cup flour
1/2 tsp chilli powder (adjust to taste)
1 egg
1 1/2 cups milk (I used soy)

Mix the chilli powder through the flour.  Make a well in the centre.  Crack the egg into the well and use a fork to combine with the flour.  Add the milk a little at a time to make a smooth paste, then gradually add until you have a thin batter, but not too runny (you may need to use more or less milk).

Heat a large pan and add a little olive oil.  Pour about a third of a cup (depending on the size of your pan) of the batter into the pan and swirl to spread a thing, even layer.  When the crepe is cooked through, flip over to brown the other side.  Remove from pan and set aside.  Repeat until all batter has been used.


Place crepe on a plate (keep warm or reheat by returning to the pan for a few seconds each side).  Fill the middle third with eggplant mixture, leaving a little room at one end.  Fold up the end, then fold in the sides.

Delicious with a simple salad (I just had mixed leaves, pomegranate molasses, and a little olive oil).

Eat with gusto!

All the elements can be made up ahead and re-heated.  An assembled crepe does fine in the fridge over night, but if you were going to leave it any longer, I’d keep the parts separate then re-heat and assemble just before serving.


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