EGGPLANT PANCAKES

1 medium eggplant
1 T. minced garlic
1 T. minced shallots or onions
1/3 cup plus 4 T. flour
1/2 t. baking powder
2 egg substitutes
1/2 cup vegetable stock
2 T. chopped parsley
1 t. salt
1/2 t. freshly ground pepper

Prick the eggplant all over and roast it on a baking sheet at 350F for 30-35 minutes, or until it is desiccated. Let it cool, then scoop out the flesh into a mixing bowl and mash it with a fork until smooth.

Saute the garlic and shallots in a nonstick pan (with water or a little stock if desired). Add this to the eggplant. Add the flour, baking powder, eggs, stock, parsley, pepper, and salt. Mix well.

Spray a skillet with cooking spray and heat it to medium heat. Dollop spoonfuls of the batter into the skillet and cook until golden. Flip, etc. (I'm assuming we all know how to make pancakes.)