You’ll flip over these tasty, vego pancakes

THIS is a spicy vegetarian joy that will delight even the carnivore in all of us. All flavoured and quick to throw together, this gluten-free recipe is a must for any savvy entertainer.

Besan spiced pancakes with curried labne and fresh eggplant and tomato relish

INGREDIENTS Relish: 2 medium-sized eggplants 3 tbs olive oil 1 red onion, finely diced 3 ripe tomatoes, deseeded and finely diced salt and pepper 1 tbs red wine vinegar ¼ tsp ground coriander ¼ tsp ground cumin ¼ cup coriander leaves ¼ cup mint ¼ cup basil Pancakes: 2 cups besan flour 1 long red chili, deseeded and finely chopped ◗ ¼ cup chopped coriander leaves ◗ ¼ cup chopped chives ◗ salt and pepper ◗ 1 tbs olive oil ◗ 2 cups water ◗ ¼ cup sunflower oil

Cheese: ◗ 1⁄3 cup labne ◗ 1 1⁄2 tsp curry powder salt and pepper ◗1 tbs lemon juice ◗ zest of 1 lemon

METHOD: Preheat the oven to 220 degrees and bake the eggplant whole for 40 minutes until soft when touched. Allow the eggplant to cool slightly before peeling and then cutting the flesh into centimetre cubes. Combine with the olive oil, diced onions, tomatoes, seasoning, vinegar and chopped herbs. Combine the besan flour with the herbs, seasoning, tablespoon of oil and the water and whisk until smooth, set the mix aside. Blend all the ingredients together for the labne, season to taste and set aside in the fridge. Heat a frypan, add a small amount of the sunflower oil, place ¼ cup of besan batter into the frypan and swirl to form a round pancake, cook until bubbles appear, then turn over. To serve, spread a spoonful of the curried labne on to the pancake, top with the relish and enjoy.

EVEN YOUR CARNIVOROUS FRIENDS WILL LOVE THIS VEGETARIAN DELIGHT