Mediterranean Eggplant Pancakes with Yogurt
These savory, golden eggplant pancakes are light, flavorful, and Mediterranean-friendly. Made with tender roasted eggplant, fresh herbs, and a touch of cheese, they pair beautifully with a cooling garlicky yogurt sauce. Perfect as an appetizer, side, or light vegetarian main.
⏱ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the pancakes:
1 large eggplant (about 1 lb / 450 g)
2 large eggs
½ cup crumbled feta cheese (or grated Parmesan)
¼ cup breadcrumbs (or almond flour for gluten-free)
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped (optional)
1 clove garlic, minced
½ tsp cumin powder
½ tsp oregano (dried or fresh)
Salt & black pepper, to taste
Olive oil, for cooking
For the yogurt sauce:
1 cup Greek yogurt
1 tbsp lemon juice
1 clove garlic, grated or minced
1 tbsp olive oil
1 tbsp fresh dill or mint, chopped
Pinch of salt & pepper
Instructions
1. Roast the eggplant:
Preheat oven to 400°F (200°C). Pierce eggplant with a fork, place on a baking sheet, and roast 25–30 minutes until soft and collapsed.
Once cooled slightly, scoop out the flesh and mash until smooth.
2. Make the pancake batter:
In a bowl, combine mashed eggplant, eggs, feta, breadcrumbs, parsley, mint, garlic, cumin, oregano, salt, and pepper. Mix until it forms a thick batter.
3. Cook the pancakes:
Heat olive oil in a nonstick skillet over medium heat.
Scoop ~¼ cup batter per pancake, flatten gently, and cook 3–4 minutes per side until golden brown and set. Remove to a paper towel–lined plate.
4. Prepare yogurt sauce:
In a small bowl, whisk yogurt, lemon juice, garlic, olive oil, dill/mint, salt, and pepper until creamy.
5. Serve:
Arrange warm eggplant pancakes on a platter, drizzle or serve with yogurt sauce on the side, garnish with extra herbs.
Notes & Tips
For extra flavor, add a pinch of smoked paprika to the batter.
Make them crispier by pan-frying in less batter (thinner pancakes).
To keep them warm, place cooked pancakes on a baking sheet in a 200°F (95°C) oven until serving.
Great served with a side salad or in a mezze platter with hummus, olives, and pita.
❓ Frequently asked questions FAQ
Q: Can I make these ahead of time?
A: Yes—store pancakes in the fridge for up to 3 days. Reheat in a skillet or oven for best texture.
Q: Can I bake the pancakes instead of frying?
A: Yes! Spoon batter onto a lined baking sheet, brush lightly with olive oil, and bake at 400°F (200°C) for 15–18 minutes, flipping once.
Q: Is the yogurt sauce optional?
A: The pancakes are flavorful on their own, but the yogurt sauce adds freshness and balances richness.
Nutritional Information
Calories: ~280
Protein: 11 g
Carbs: 18 g
Fat: 17 g
Fiber: 6 g
Sodium: ~390 mg