‘Keep the Eggplant Rolling’ Pancakes

Joseph’s Eggplant Pancake Rolls make a great cocktail food for vegetarians. And those who are not in for eggplant because of its somewhat unattractive look – dark and mushy – are guaraneed to be surprised how great this dish tastes! And how healthy it is thanks to Joseph’s Heart-Friendly, Low Carb Pancakes.


6 Joseph’s Pancakes
1 medium eggplant
2 tablespoons peanut oil
4 garlic cloves, crushed
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing cooking wine or brandy
2 teaspoons ginger, grated
1 teaspoon sugar
1/2 cucumber, seeded and cut into matchsticks
4 spring onions, thinely sliced lengthwise

*Makes 6 servings


  1. Cut eggplant into 0.60 inch slices longwise. Next cut these into 0.60 inch-wide sticks. Lastly cut these sticks into c.a. 2,40 inch lengths.
  2. Heat oil in a wok pan over a medium heat.
  3. Add eggplant and garlic. Stir to cover in the oil. Lower the heat and cook for 5 minutes, stirring often, until it is browned.
  4. Stir in soy sauce, oyster sauce, Shaoxing or brandy, ginger and sugar.
  5. Cover and cook for 10 minutes.
  6. In the meantime heat Joseph’s pancakes in microwave or in toaster.
  7. Distrubute the eggplant filling on warm pancakes.