Moroccan-style Pancakes

Put the flour in a mixing bowl with a pinch of salt, stir, and make a well in the centre. Crack the egg into the well and add a tiny amount of the milk. Using a wooden spoon, stir the egg and milk, letting the flour gradually tumble in. Add the rest of the milk, little by little, stirring continuously until all the flour has been incorporated and the mixture is lump-free. Put it in the refrigerator to rest for 30 minutes, if you have time.

Heat 1 tablespoon of olive oil in a frying pan, add the eggplant, and cook over a medium heat for 5-8 minutes, or until golden. Add the tomatoes and cook for a further 5 minutes, or until they start to break down a little. Season well with salt and black pepper, then add the cinnamon and mint and stir well.

In a small flat frying pan or pancake pan, heat a drizzle of olive oil over a high heat, swirling it around the pan, then tipping it out again. Stir the batter mix, then spoon in 2 tablespoons of it, swirling it around the pan so it reaches the edges. Cook for a couple of minutes, then pull up the edges with a palette knife. Turn the pancake over and cook the other side for 1 minute. Slide it out onto a plate.

Spoon the filling onto the pancakes and either roll or fold them up, or simply serve the eggplant mixture on top. Serve with a squeeze of lemon.