Egg and Aubergine Pancake

1.In a large bowl, whisk together the eggs, water, milk, and flour until smooth.

2.Set aside the batter and let it rest for 10 minutes.

3.Meanwhile, sprinkle salt over the sliced aubergine and let it sit for 5 minutes to draw out excess moisture.

4.After 5 minutes, pat the aubergine slices dry with a paper towel.

5.In a non-stick skillet, heat olive oil over medium heat.

6.Add the aubergine slices to the skillet and cook for 2-3 minutes on each side until golden brown.

7.Remove the cooked aubergine slices from the skillet and set aside.

8.In the same skillet, pour a ladleful of the pancake batter and spread it evenly to form a thin pancake.

9.Cook the pancake for 2-3 minutes until the edges are set and the bottom is golden brown.

10.Flip the pancake and cook for another 2-3 minutes until cooked through.

11.Repeat the process with the remaining batter to make more pancakes.

12.To serve, place a cooked pancake on a plate and top with a few slices of cooked aubergine.

13.Roll up the pancake and serve hot.