Various Vegetable Pancakes

Ingredients

• 1 small eggplant
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 3 eggs
• 1 red bell pepper
• 1 tbsp Olive Oil
• 1 tsp thyme
• 3 eggs
• salt (pepper)
• 3 spring onions
• 1 tbsp Olive Oil
• 3 eggs
• salt (pepper)

Instructions

1. 1.

   Wash, trim and slice the eggplant lengthwise. Sprinkle with a little salt and let sit for 15 minutes; pat dry. Fry the slices in hot oil on one side until browned, flip. Whisk the eggs with salt and pepper, pour over the eggplant slices, cook over medium heat until set, flip, finish cooking briefly, roll up and keep warm.

2. 2.

   Halve the bell pepper, remove seeds, wash and finely dice the flesh. Heat oil in a pan, sauté the pepper for 5 minutes, season with thyme. Whisk eggs with salt and pepper, pour over the vegetables, cook over medium heat until set, flip, finish briefly, roll up and keep warm.

3. 3.

   Wash, trim and finely chop spring onions. Heat oil in a pan, sauté the onions. Whisk eggs with salt and pepper, pour over the onions, cook over medium heat until set, flip, finish briefly, roll up and keep warm.

4. 4.

   For serving, cut the pancakes into rolls and arrange on salad leaves.