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Combining a popular Chinese dish with Mediterranean flavors to make za'atar pancakes with roasted eggplant dip. These crispy, savory pancakes are hard to resist, especially when paired with the delicious dip!
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What makes this dish special
Do you have a go-to side dish? There are one too many times when I'll make the main course, but am unsure of what to make for the side. When it's an Asian dinner, the one side I always turn to is pancakes. Vietnamese shrimp egg pancakes, scallion pancake teriyaki beef rolls, spicy pork pancakes, they're all fair game. They're fun to make, and I never get sick of them.
And so, I decided to take that pancake side and infuse it with another cuisine. It doesn't hurt to have another type of pancake, right? Here are my za'atar pancakes served with roasted eggplant dip for a Mediterranean Chinese fusion dish!
Ingredients
- All-purpose flour: All-purpose flour has lower protein content than bread flour, making it ideal for this dish.
- Za'atar seasoning: Za'atar is a Middle Eastern spice blend typically containing dried herbs, sesame seeds, and sumac. It's available in many supermarkets or specialty food stores, or you can make your own. For this recipe, it is the primary flavor for the pancakes.
- Eggplant: The main ingredient in the dip, providing a creamy texture and smoky flavor when roasted.
- Bell pepper: Adds sweetness and depth to the eggplant dip. You can also use jarred roasted bell peppers.
- Garlic: Provides a pungent, savory flavor to both the pancakes and the dip.
- Tahini: Adds creaminess and a nutty flavor to the eggplant dip.
- Sea salt: A finishing garnish that gives a final seasoning to the pancakes.
Recipe
Za'atar Pancakes with Roasted Eggplant Dip
Ingredients
Za'atar pancakes
- 2 ¼ cups all-purpose flour (334 grams)
- ¼ teaspoon salt
- 1 cup warm water (250 ml)
- ⅓ cup all-purpose flour (44 grams)
- 3 tablespoons olive oil
- ½ teaspoon salt
- 2 tablespoons za'atar seasoning
Eggplant dip
- 1 medium eggplant
- 1 bell pepper
- 1 head garlic
- ¼ cup plus 1 tablespoon olive oil divided
- ¼ cup tahini
- 2 tablespoons lemon juice
- salt and pepper
Remaining ingredients
- ¼ cup chopped parsley
- sea salt for sprinkling
Instructions
- Make the pancake dough. Combine the flour with salt and warm water in a large bowl and mix until a rough dough forms. Lightly dust a clean work counter with flour and transfer the dough to the counter. Knead the dough until smooth, about 7-8 minutes. Drizzle a clean bowl with 1 tablespoon oil and place the dough inside. Cover with plastic wrap and let rest for 1 hour.
- In a small bowl, combine ⅓ cup flour with 3 tablespoons olive oil, salt, and the za'atar seasoning. Set aside.
- Preheat oven to 425 degrees F.
- Prepare the eggplant dip. Pierce the eggplant with a fork on all sides. Cut the top of the garlic head off and drizzle with 1 tablespoon oil. Wrap the garlic with aluminum foil and place on a baking sheet along with the eggplant and bell pepper. Roast the garlic head and bell pepper for 25-30 minutes or until the garlic is softened and the bell pepper is charred. Roast the eggplant for 45 minutes - 1 hour or until softened, turning the eggplant every 15 minutes.
- Place the bell pepper in a bowl and cover with plastic wrap. Let sit for 10 minutes. Remove the cover and peel off the skin. Discard the seeds and stem.
- Squeeze out the garlic cloves and discard the skin.
- Cut the eggplant in half and scoop out the flesh with a spoon. Put the eggplant flesh in a food processor along with the roasted bell pepper, garlic, ¼ cup olive oil, tahini, and lemon juice. Pulse the mixture until well combined but still slightly chunky. Season the dip with salt and pepper and set aside.
- Divide the dough into 6 pieces. Lightly dust a clean work counter and roll out each piece into a rectangle about 1/16-inch thick. Spread 2 teaspoons of the za'atar seasoning mix evenly over the dough. With the long side facing you, roll the dough into a log. Grab one end of the log and wrap it into a circle. Place it on a baking sheet and repeat with the remaining dough. Cover and let rest for 30 minutes.
- Gently flatten out the dough with the palm of your hand and roll it out into a 7 or 8-inch circle. Heat 2 tablespoons oil in a saute pan over medium-high heat and cook the pancake until browned. Flip the pancake over and cook until browned, gently pressing down on the pancake with a spatula to evenly fry the pancake. Remove from heat and repeat with the remaining pancakes.
- Cut the pancakes into quarters and sprinkle with chopped parsley and sea salt. Serve warm with the roasted eggplant dip.
Notes
Step-by-step instructions
Step 1: Prepare dough
When I initially thought of making these za'atar pancakes, I knew I wanted the actual pancake to taste like a Chinese scallion pancake. I love Chinese scallion pancakes primarily because of their texture. They have substance, with a bit of chew and a flaky exterior. See my point?
The pancakes are quite easy to prepare, but they do take some patience. Combine flour with warm water and salt (nope, no yeast required!) and mix until a rough dough forms.
Knead the dough until it's smooth and let it rest for 1 hour. There's no yeast, so we're not waiting for the dough to proof. Rather, we're letting the gluten relax. Trust me, the dough will be significantly easier to shape after it's rested.
Step 2: Make eggplant dip
While the dough rests, make the eggplant dip. You can also make the eggplant dip the day before.
The dip is similar to babaghanoush except for a couple of extra ingredients. Roast the eggplant, bell pepper, and head of garlic until tender and charred. Scoop out the eggplant flesh and blend it with the remaining ingredients. I like my dip a little chunky, but you do you.
Step 3: Shape pancakes
Now let's get back to the pancakes. Make the za'atar seasoning mix, combining za'atar seasoning with flour, olive oil, and salt.
Divide the dough into six even portions and roll each into a thin rectangle about 1/16-inch thick. Spread that za'atar seasoning in an even layer on the dough. Then, with the long side facing you, roll the dough into a log.
Take one end of the rope and coil it around itself to form a shape similar to the one pictured above. Cover the dough to prevent it from drying and let it rest for another 30 minutes.
Step 4: Cook pancakes
Roll out each portioned dough into a circle about 7 or 8 inches in diameter. Heat oil in a saute pan over medium-high heat and pan-fry the pancakes until golden brown. If the pancake starts to puff up, gently press down on it to allow even cooking.
Cut the za'atar pancakes into quarters for easy eating and serve them with the roasted eggplant dip.
If you're familiar with Chinese pancakes, you'll be familiar with these za'atar pancakes. However, unlike the original version, the za'atar seasoning changes it, adding a bit of zing. Pair it with the eggplant dip for one great Mediterranean side or appetizer!
Make-ahead and storage
- Make-ahead: You can prepare the dip up to 3 days in advance. You can also shape the pancakes the night before and cook them the following day.
- Store: Keep leftovers in airtight containers and store them in the refridgerator for up to 3 days.
Frequently asked questions
Yes, you can freeze the uncooked shaped pancakes. Separate them with wax paper and store them in a freezer-safe container for up to 3 months.
These pancakes would also pair well with hummus, tzatziki, or a yogurt-based dip.
More Mediterranean side dish recipes
Looking for more Mediterranean sides? Try these:
Libbiee says
I made this last night as part of a birthday feast, and we loved it. It was my first time making bread dough, and I appreciate the simplicity of it. I will make another batch of pancakes today to enjoy the leftover dip. Delicious.
Cherry on My Sundae says
I'm so glad to hear that your first time making bread dough was a success! Now you can explore the joy of making all kinds of bread!