Chervil pancakes with eggplant caviar and pomegranate

Name: Chervil pancakes with eggplant caviar and pomegranate
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes About 24
Ingredients: 1 tablespoon chopped chervil or flat-leaf parsley, plus extra leaves to serve; butter, for greasing; 2 medium eggplants (aubergines), halved lengthways; 3 tablespoons extra virgin olive oil; 1 teaspoon cumin seeds; 1 garlic clove; 260 ml (9floz) buttermilk; 2 teaspoons pomegranate molasses or a squeeze of lemon; 1 teaspoon baking powder; 225 g (8 oz) self-raising flour; 3 tablespoons fresh pomegranate seeds; 2 eggs, beaten; 4 tablespoons Greek-style yoghurt

Preparation info

Makes About
24

Difficulty
Medium
Ready in
1 hr 15

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Eggplant caviar is also known as ‘poor man’s caviar’, but that’s a misnomer. True, you won’t find a single fish egg here, but this is still a luxurious mouthful to serve as a canapé, or before a special dinner. And topped with pomegranate jewels, they’re as pretty as a picture.

Ingredients

1 garlic clove
1 teaspoon cumin seeds
2 medium eggplants (aubergines), halved lengt

Starter
Dinner
Vegetarian

Method

Preheat the oven to 200°C (400°F/Gas 6). Use a pestle and mortar to crush the garlic with the cumin seeds and a large pinch of salt. Spread this mixture over the cut surfaces of the eggplants then sandwich the halves together and wrap in foil.