For 6 people
Preparation time: 20 minutes
200 g of cooked shelled broad beans (equivalent to 100 g of dry product)
2 eggs
2 medium eggplants
100 g onions
1 small ripe tomato
2 cloves of garlic
4 tablespoons of olive oil
4 tablespoons of breadcrumbs (or 4 crushed rusks)
Salt, freshly ground pepper
Preparation
1. Peel the onions and cut them very finely, then cut the eggplants into medium strips, finally peel the tomato and dice it.
2. Put two tablespoons of olive oil in a sauté pan, add onions and eggplant. Sweat for a few minutes, add the diced tomatoes, crushed garlic and simmer, covered, to obtain well-cooked eggplants (candied)
3. Season with salt and pepper
4. Coarsely crush the beans, stir in the eggs, rusks and eggplants. Obtain a fairly thick and lumpy dough.
5. In a frying pan, put a tablespoon of olive oil, place a small ladle of the dough and leave to brown for a few minutes. Turn over and leave for 2 or 3 minutes on the other side.
Culinary tip
You can add a tablespoon of turmeric in the preparation to turn them into very golden pancakes.
Good to know
Cooking mode
To have 200 g of cooked beans, start with about 100 g of dry product. Mandatory soaking: 12 hours in 2 volumes of water promotes digestion. Rinse with cold water and peel after soaking. Cook, starting with cold water in 3 parts unsalted water.
Indicative cooking time after boiling
2 h with lid on low heat