Millet and Corn Pancakes with Eggplant and Mozzarella Topping

I am 35 years old and I had an impression that I’m smarter than I used to be, but it looks like not really. I’m talking about what’s happening in my head, about millions of thoughts I’m having each second. Being a mom/woman/human is not an easy job.

Since I’m a mom of Mia I didn’t party that much. It’s not that I was a party animal before, but I had options. Then I kept having them, but since I really like not to be totally aware at 7 am after a night out, all ready to introduce heaps of fun to my girl, I didn’t use my options. But when magical Friday came I was thinking and considering and having that feeling that maybe I miss on something. And then last weekend Tomasz took Mia to my in-laws and super amazing Julia came over to share this special time with me. We ate, we enjoyed ourselves, we did party, we actually did everything that you should do in Berlin (maybe except for going to Berghain) and it was so much fun! And now I know that as much as I like getting crazy from time to time, it’s not what I need or miss. I did miss Mia though. I’ve also realized how much I like my friends and how much I enjoy having them around. Julia is a special one, because she’s crazy about good food and she makes me even more excited about it.

And now I need to run and steal kisses from Mia again.

You will need for pancakes (for 2 people):

• ½ cup corn flour
• ½ cup millet flakes
• ½ cup millet milk
• 1 tbsp sesame seeds
• pinch of salt
• pinch of chilli
• 1 egg

For topping:

• 1 small eggplant, cut into small cubes
• 1 tsp salt
• 1 small onion, finely chopped
• ½ yellow capsicum, cut in small pieces
• ½ red capsicum, cut in small pieces
• ½ tsp dried oregano
• 3 tbsp olive oil
• ½ cup red wine
• salt and pepper
• pinch of sugar
• 1 ball of mozzarella, cut in small pieces

Place everything for pancakes in a bowl and give it a good stir, so everything is well mixed. Fry a spoon of dough over a medium heat with a bit of oil.

Now lets make the topping. Place cut eggplant in a colander and toss it with 1 teaspoon salt. Squeeze handfuls of eggplant to extract liquid, then pat dry. Heat a frying pan with olive oil and place there onion, eggplant and capsicum, add oregano, salt and pepper. Cover it and stir occasionally, it will take about 5 minutes for eggplant to get soft. Stir in peppers, add wine and simmer under a cover. Stir it occasionally, until eggplant is very tender and mixture is thick (around 10 minutes), add a pinch of sugar and stir one more time. On the end add mozzarella so it will melt a bit.

Enjoy, Marta