Ingredients:
3 eggs
1 teaspoon salt
1/2 teaspoon black pepper
60g mayonnaise
100g cheese
20g parsley
2 zucchinis
2 chicken fillets
1 onion
80g flour
1 eggplant
Water
Vegetable oil
30g starch
1 pepper
1 tomato
15 ml soy sauce
1/3 teaspoon salt
1 teaspoon honey
1 clove of garlic
Olive oil
Instructions:
Prepare the Pancake Batter:
Whisk together 3 eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 60g mayonnaise in a bowl until well combined.
Add grated cheese and chopped parsley to the egg mixture and mix thoroughly
Grate zucchinis, sprinkle with salt, let sit for 10 minutes, then squeeze out excess moisture.
Cook the Chicken Filling:
Cut chicken fillets into small pieces and dice the onion.
Sauté onion in olive oil until translucent, then add chicken and cook until browned and cooked through.
Prepare the Eggplant and Pancakes:
Slice eggplant, sprinkle with salt and water, let sit for 10 minutes, then pat dry.
Coat eggplant slices in flour, let sit for 10 minutes, then fry until golden brown.
Make the Pancakes:
Pour pancake batter into a hot non-stick pan to make pancakes, cook until golden brown on each side.
Prepare the Pepper-Tomato Sauce:
Sauté diced pepper in olive oil until slightly softened, then add diced tomato, chopped parsley, crushed garlic, soy sauce, salt, and honey. Cook until thickened.
Assemble the Dish:
Place chicken filling on each pancake, roll them up, and serve with fried eggplant slices and pepper-tomato sauce.