Preheat the oven (electric 200°C / circulated air 175°C). Line a baking sheet with parchment paper and drizzle with oil. Place the baking sheet in the oven to heat up.
Peel the onion and cut it into small pieces. Wash, dry and slice the zucchini into thin strips. Wash, dry and cut the aubergine into small pieces. Crumble the feta cheese. In a large bowl, mix together the vegetables with the feta cheese and season with salt, pepper and basil. Now add in the tomato paste and mix until the vegetables and cheese is well coated.
For the batter: In a large bowl, mix together the flour, baking powder, eggs, milk, sparkling water and 1/2 teaspoon of salt until a smooth batter forms. Pour the pancake batter onto the hot baking sheet and spread evenly. Place the vegetables and cheese evenly onto the batter and bake the pancake for ca. 20 minutes.
Remove the pancake from the oven. Now take the pancake, along with parchment paper, off of the baking sheet. Carefully and tightly roll the pancake lengthwise, removing the parchment paper as you roll. Cut the rolled pancake into pieces and enjoy!
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