Zucchini and Eggplant Pancakes with Chicken Filling

Indulge in a delightful fusion of flavors with these Zucchini and Eggplant Pancakes filled with savory chicken and cheese. This recipe brings together the freshness of zucchini and eggplant, the savory goodness of chicken, and the creamy richness of cheese, creating a mouthwatering dish that is both satisfying and delicious. With a blend of wholesome ingredients and simple preparation steps, this dish is perfect for a hearty meal any time of the day.

Preparation Time:Preparation: 30 minutesCooking: 30 minutesTotal Time: 1 hourIngredients:3 eggs1 teaspoon salt1/2 teaspoon black pepper60g mayonnaise100g cheese20g parsley2 zucchinis2 chicken fillets1 onion80g flour1 eggplantWaterVegetable oil30g starch1 pepper1 tomato15 ml soy sauce1/3 teaspoon salt1 teaspoon honey1 clove of garlicOlive oilInstructions: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.Serving Suggestions:Serve the pancakes with a side of fresh salad greens for a complete meal.Garnish with additional parsley or chopped nuts for extra flavor and texture.Pair with a refreshing beverage like iced tea or lemonade.Cooking Tips:Pat dry zucchini and eggplant well to remove excess moisture for crispier pancakes.Adjust seasoning according to your taste preferences.Nutritional Benefits:Zucchini and eggplant provide vitamins and fiber.Chicken offers protein for muscle growth and repair.Cheese adds calcium for bone health.Dietary Information:This recipe contains dairy and gluten from cheese and flour.It is suitable for most omnivorous diets.Why You’ll Love This Recipe:Flavorful Combination: The blend of vegetables, chicken, and cheese creates a delicious harmony of flavors.Wholesome Ingredients: Fresh vegetables and lean protein make this dish nutritious.Versatile: You can customize fillings and sauces according to your taste.Conclusion: