Eggplant flavored savory food
Overview
When I was a child, my mother often made me zucchini snacks. It can be said that I grew up eating them. Now that I have a baby, I also like to make them for him. The traditional way is to use courgette flour and eggs. I added some black sesame seeds to enhance the flavor. Tomato salsa and cherry tomatoes are my baby's favorites. The mix was really popular with him. He ate the whole plate and drank a large cup of mung bean soup. I think it will be more nutritionally balanced and healthier for babies to eat more different types of food.
Tags
Ingredients
Steps
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These are the raw materials. Because I am only making it for babies, I used half of a small zucchini. If the whole family eats it together, I might as well buy a larger one.
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Three cherry tomatoes, choose ones that are about the same size, and those that are slightly harder are easier to slice.
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Cherry tomato slices
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Brush the zucchini clean with a soft brush, rub the skin into shreds, mix well with a little salt and marinate for a few minutes.
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When the water comes out of the zucchini, squeeze the water out with your hands. (It doesn’t need to be particularly dry, just squeeze out the excess water)
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Add flour and mix well
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Just mix it until every zucchini is coated with flour and there should be no lumps.
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Add eggs and chopped chives.
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Add a little more salt (part of the salt added the first time was lost as the water was squeezed out. The salt is added now for seasoning, not too salty.)
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Mix well and add black sesame seeds and mix well.
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Pour two tablespoons of oil into a non-stick pan and heat it up to 70% heat. Pour the zucchini and egg paste into it and use a spatula to spread it into a pancake shape. Fry slowly over low heat. Turn the pan often so that every part of the pancake is evenly heated. Fry one side until golden brown and then flip it over. Once both sides are fried, you can take it out of the pan.
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Arrange sliced tomatoes.
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Squeeze some tomato sauce around for dipping when eating.
