1 med eggplant, peeled & sliced
1 tsp freshly squeezed lemon juice
1/4 cup minced jarred roasted red pepper
1/2 tsp salt
1/4 cup flour
1/2 tsp baking powder
1 lg egg, well beaten
1 tbs olive oil OR more as needed
4 green onions (scallions), trimmed to 3″ and minced

steam the eggplant over boiling water until just tender, 8-10 minutes. drain and mash the eggplant with the lemon juice, red pepper, salt, flour, and baking powder. beat into the egg. in a large skillet over medium heat, heat the oil and saute the green onions 3 minutes. with a slotted spoon, transfer the green onions from the skillet to the eggplant mixture and mix. add a few more drops of olive oil to the skillet. drop the eggplant batter by the spoonfulsi into the hot skillet. when the bottoms are golden brown, turn the pancakes and brown the other sides. remove the cooked pancakes to a heated dish and keep warm. add a bit of oil for each set of pancakes. serve hot.