Delicious Eggplant and Roasted Pepper Crepes

Delicious Eggplant and Roasted Pepper Crepes

Not only delicious, this recipe is also vegetarian. Spiced up with a hearty lentil pate, these crepes are full of nutrients.

The cooking time should be of 1hr 30min total and it yields 6 crepes. 

Ingredients

• 2 cups of cooked lentils 
• 1 red bell pepper
• 1 clove of garlic (still with the skin on it)
• 1/2 tsp of paprika
• 1/2 tsp of cumin
• 1/2 tsp grated fresh ginger
• 1 tbsp vinegar 
• 1 medium eggplant
• 150g all-purpose flour
• 250ml milk
• 1/2 tsp baking powder
• 1 egg
• Vegetable oil as needed
• 150g ricotta cheese
• Crunch lettuce (iceberg, romane)
• Salt and pepper to taste

Preheat oven at 375 F (170 C). On a baking sheet add the red bell pepper (wholel) and the clove of garlic. Roast them for about 30 min. Remove them from the oven, place red pepper on a bowl and cover with plastic wrap. Leave it aside to cool but while still warm, remove the red pepper's skin and seeds and slice it. Set it aside.

To prepare the crepes, sift the flour, baking powder and a pinch of salt together. On a separate bowl, beat milk and egg together. Incorporate the liquids into the flour mixture. On a medium pan, drizzle a bit of oil and cook the crepes. 

For the lentil pate, pure the lentils with the roasted garlic (without skin), cumin, paprika, ginger, vinegar, salt and pepper. 

Slice the eggplant and, on a large skillet, warm up a drizzle of oil and saute the slices until they are completely cooked. Season to taste. 

To assemble the crepes, start by spreading the 1 tbsp of ricotta cheese, followed by the lentil pate, roasted red pepper slices, a slice of eggplant, top with a crunchy lettuce and wrap it :)