Pancake cake with tuna and aubergine
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300 ml milk 80 g plain wholemeal flour 2 pcs eggs pcs sea salt 2 tins tuna in olive oil (80g) 1/2 pcs aubergine pcs black pepper minced 1 clove garlic clove 2 tbsp olive oil 1 crucible crucible sour cream pcs nutmeg grated pcs dill for decoration 100 g grated parmesan
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Salty pancake tart with tuna and aubergine
1. Prepare a savoury pancake batter with milk, flour, eggs and salt, then fry smaller pancakes in olive oil in a frying pan. 2. Remove the excess oil from the tinned tuna and mash with a fork until smooth. Divide the aubergine in half, scoop out the flesh from one part and cut into round slices about 3 mm thick, which are rubbed with garlic, salt and pepper. 3. Grill or fry the slices thus prepared on both sides in a frying pan. Cover the pancakes with the aubergine slices and fill with the tuna cream. Alternate the layers regularly until a cake is formed. 4. Prepare a cheese sauce from the sour cream and grated Parmesan by heating gently and stirring constantly. Season with salt and pepper and a pinch of grated nutmeg. Pour the cheese sauce over the tortilla and garnish with a sprig of dill. Enjoy!
