Potato Pancakes with Eggplant

Prepare all the ingredients for the dish. It is better to use young eggplants so that they do not taste bitter in the dish, and their skin and seeds are not noticeable in the finished pancakes. The color of the skin does not matter. You can use eggplants that are purple, white, or have white, green, and purple stripes.

Wash the eggplant and cut it into small cubes. If the eggplant has a coarse skin, it is better to remove it.

Put the cubes into a bowl, sprinkle with salt (0.5 tsp per 1 eggplant) and mix lightly. Leave for 5 minutes. Then rinse the eggplants with running water and place them in a sieve to drain the water.

Cut the shallot into small cubes. Transfer the onion to the blender bowl along with the rinsed eggplants.

Chop everything until it reaches a coarse paste consistency. Do not over process the ingredients, let there be small pieces, it will make the fritters more delicious.

Peel and grate the potatoes using a fine or special grater for potatoes. When grating, the potatoes will release juice - it should be drained by squeezing the flesh slightly with your hands. Immediately after grating, mix the potatoes with the other ingredients, otherwise they will darken and the finished fritters with eggplants will have an unattractive gray color.

In a deep bowl, transfer all the chopped and grated ingredients. Add a chicken egg, salt and pepper to taste, wheat flour, and garlic passed through a press - mix everything thoroughly.

Heat odorless vegetable oil in a skillet and place the future draniks. Use 1 tablespoon of batter per dranik. Press the batter slightly with a spoon against the skillet to make a thin pancake. If the draniks are thicker, they will resemble vegetable fritters and take longer to cook.

Fry on a low heat without a lid until golden brown for a few minutes on each side (approximately 2 minutes). The thinner the dranik, the faster it will cook!

The finished draniks absorb oil well, so it is better to transfer them to a paper towel after frying to absorb some of the oil.

The draniks with eggplant are ready. Serve the cooked draniks with sour cream, herbs, or vegetable salad. Enjoy your meal!