Recipe by: Daphne Schieveen


Serves: 4


Vegetable mix

  • 1 eggplant
  • 7 table spoons of olive oil
  • 2 stems of celery (in pieces)
  • 1 onion (cut into small pieces)
  • 1 can of sliced tomatoes
  • 3 table spoons of raisins
  • 1 table spoon of sugar
  • 50 ml of red wine vinegar


  • Basil
  • Parsley
  • 250 grams of flour
  • 2 eggs
  • 500 ml milk


  • Cut the eggplant into squares of 1 cm. Put in a sieve and add salt to taste. Let it rest for 30 minutes.
  • Wash under cold water and drain by squeezing using your hands.
  • Preheat 3 table spoons of oil in a pan and bake the eggplant for 4 minutes. Add the celery and onion and bake for another 3 minutes. Add the tomatoes, raisins, sugar and vinegar. Cook with the lid on the pan for ten minutes on a low fire. Add salt and pepper to taste.
  • Slice the herbs into fine pieces. Make the pancake batter from the milk, flour and eggs. Add salt and pepper.
  • Preheat the oil in a pan and bake the small pancakes in 4 minutes each. Turn half way.

Download PDF version here: dutch-herbs-pancakes-and-vegetable-mixture-daphne-schieveen