As an alternative to eggplant you can use portobello mushrooms. Blue cheese instead of feta would work as well.

Ingredients:
2 cups flour (I mixed spelt and buckwheat flour)
3 tsp baking powder
1/2 tsp salt (or more to taste)
2 cups (plant based) milk
1 tbsp apple cider vinegar
1/2 cup olive oil
1 tbsp dried oregano

Filling:
300 gr onions, sliced
2 medium eggplants, sliced in 1 cm disks
1 large tomato, thinly sliced
2 tbsp pine nuts (roasted pistachios are nice too)
2-3 tbsp capers (liquid sqeezed out)
1-2 tsp date or maple syrup
2 tbsp apple cider vinegar
cheese of choice (feta, blue cheese, goat’s cheese all are wonderful)
salt, pepper to taste

oil, ghee or butter to grease the pan

source

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