Place arugula on serving plate, season and drizzle some of the dressing on top. Mound eggplant mixture on top of arugula and garnish with the fried shallots. Posted in appetizer , autumn , everyday eats , gluten free , grain-free , grill , nut free , quick , refined sugar-free , salad , side dish , summer , vega In a small bowl, combine the remaining 3 tablespoons olive oil with the balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, toss the arugula with 3 tablespoons of the dressing. Transfer the salad to a platter and arrange the roasted eggplant on top. Drizzle the eggplant with the remaining 2 tablespoons of dressing and. Brush eggplant slices with oil on both sides and place in a George Foreman grill--or panini grill-- cook 4 minutes, remove. Brush bread slices with oil. On 4 slices, oil side down, arrange eggplant, arugula, and mozzarella, top with 4 bread slices oil side up add 2 sandwiches to grill, close and cook 3-4 minutes
Lay 4 of the bread slices, oiled side down, on a clean work surface, and arrange the eggplant, arugula and mozzarella on the bread, seasoning each layer lightly with salt and pepper. Top each with one of the remaining bread slices, oiled side up. Season the outside of the sandwiches with salt and pepper Grilled eggplant slices topped with goat cheese and pine nuts are served on a bed of spinach and arugula with a homemade, chunky tomato sauce. For a charcoal or gas grill, place eggplant slices on the grill rack directly over medium heat. Grill, covered, for 6 to 8 minutes or just until tender and.
Simple and elegant Italian eggplant cutlets are served with a squeeze of lemon and a side of arugula tossed in a balsamic vinaigrette is ready in 30 minutes. Eggplant Milanese or eggplant cutlet (that's what my Italian family call this dish) is a super easy weekday meal + It's elegant enough for entertaining Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of.. . Heat a grill or grill pan to medium-high heat and place the eggplant slices on the grill. Cook for approximately 1-2 minutes each side Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side. In a food processor purée chick-peas, parsley, garlic paste, water, lemon juice, and salt and. Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable
1 eggplant 1 egg 1/2 c. almond milk 1/2 c. shaved parmesan cheese 1 bag arugula 1 c. cherry tomatoes (or grape) 1/4. c pine puts 3-4 T. lemon olive oil salt + pepper to taste Method: Start by peeling the skin off the eggplant and dicing it into 1/2 inch cubes . Prepare the eggplant, tomatoes, shallots, carrot and garlic for roasting. For the eggplant, cut the ends off, and peel about 1/2 the skin away. I leave half the skin for nutrients and texture, then cut into 1 inch cubes
Eggplant Steaks With Arugula Salad. I like to place the dredged eggplant pieces on a wire rack and let them hang out for 5 to 10 minutes. I found that this helps the breading adhere better and it. Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry
Place in the oven for 20 minutes, flipping halfway. While the eggplant is cooking, prepare the pesto mayo. Combine the arugula, basil, walnuts and garlic in a food processor. Pulse until combined, scraping down the sides as needed. Add the olive oil, lemon juice, salt & pepper and pulse until smooth Roasted Chickpea, Eggplant, Red Potato, and Arugula Salad is a healthy, summery, refreshing, and slightly spicy dish. It's full of protein and protein and is gluten free and vegan. Three weeks into marathon training , I've noticed that I am craving vegetables even more than usual For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour Preheat the oven to 400°F and line 2 baking sheets with parchment paper. In a medium-sized shallow dish, whisk the eggs and almond milk. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper
Place it on the parchment and then sprinkle with mozzarella, brie and then add the squash and sliced eggplant. Transfer to the oven to bake for 12 to 15 minutes, until the edges are medium golden.. When eggplant is cool enough to handle, cut open and scoop all of the flesh into the bowl of a food processor. Add the lemon juice, tahini, garlic, cumin, paprika, salt, and pepper to taste. Process until smooth. Spread about half of the eggplant spread onto each tortilla. Layer with the pepper and arugula. Enjoy Arrange eggplant on salad plates. Divide feta cheese and mound on each plate on top of eggplant. Divide tomatoes and place on top of feta cheese then top with arugula leaves. 5: In the skillet, under low heat, add the remaining 1 teaspoon of oil and balsamic vinegar and heat through for 30 seconds. Drizzle dressing over each salad. 6: ENJOY Place the eggplant cut side up on a sheet pan. Bake for 45 to 50 minutes, until very tender. In a small skillet, toast the pine nuts over medium heat for 3 to 5 minutes, until golden brown. Divide the eggplant and arugula among plates. Drizzle the arugula with some oil and sprinkle with a little salt and pepper. Scatter the pine nuts over the. Recipe: Eggplant Arugula Sandwiches Most eggplant sandwiches use large slices of cooked eggplant, which never really worked for me. In this recipe you cube the cooked eggplant and toss it with tomatoes and roasted or raw peppers and then make the sandwich. Preheat the oven to 400 degrees. Cut 1 eggplant into 1/2″ thick rounds. Brush them with olive oil and salt. Roast in the oven on a cookie.
Eggplant's delicious meaty texture, nutty flavor and surplus of health benefits have made it a popular vegetable in many cuisines throughout the world. Arugula Arugula's trademark spicy flavor makes it one of the most popular lettuces in the world, not to mention one of the most nutrient-packed Sweet chili eggplant and arugula toss. Gumbo beet greens corn soko endive gumbo gourd. Parsley shallot courgette tatsoi pea sprouts fava bean collard greens dandelion okra wakame tomato. Dandelion cucumber earthnut pea peanut soko zucchini. Turnip greens yarrow ricebean rutabaga endive cauliflower sea lettuce kohlrabi amaranth water spinach. Arugula Salad-This is a simple and delicious arugula salad recipe. It is made with arugula, dried fruit, veggies, and fruit. It is the perfect side dish to any meal! Greek Salad Recipe-This Greek salad is made with sweet cherry tomatoes, cucumber, red onion, feta, and homemade Greek salad dressing! It is perfect for meal prep, a summer picnic.
Arugula, also referred to as rocket or roquette, is a savory salad green that is packed full of flavor and nutrients. Its peppery leaves infuse a spicy zing to salad mixes, sandwiches, pesto, pizza, and sauteed dishes. Not only is arugula a delectable ally to many recipes around the world, but it is a valuable partner in the garden How to Store Eggplant. Store eggplants in a room with high humidity to preserve texture and flavor and avoid dehydration. The optimal temperature for storing eggplant is 55°F (13°C). At 55°F, eggplants will keep for 1 to 2 weeks. You can store eggplant in the refrigerator but not cooler than 50°F (10°C)
1 medium sized eggplant, washed and sliced in 1/2 inch slices. 1/2 teaspoon Italian herbs. 5 oz. arugula greens. 2 medium tomatoes, washed and cut into quarters. 1/4 sweet onion, cut in vertical slices. 1/4 cup olive oil. Zest of one lemon. 2 Tablespoons lemon juice. 1 teaspoon sugar. Salt and fresh ground peppe 6. Place a steak on a plate, add a cup of arugula partially covering the eggplant. Squeeze a lemon quarter over the arugula and eggplant. Drizzle the greens with about ½ teaspoon of extra virgin olive and finish with a pinch of salt and freshly cracked pepper, to taste. Serve Step 5. Make vinaigrette: In a small bowl, combine shallot, red wine vinegar, 1/2 tsp. salt, and 1/4 tsp. white pepper. Whisk in 1/4 cup oil. Step 6. Pour oil for frying into a small pot to a depth of 1 1/2 in. Insert a deep-fry thermometer and heat over medium-high heat until oil registers 325°. Step 7
Grill the bread, cut sides down, for 2 to 3 minutes or until toasted. Cool slightly. Rub bread with cut sides of garlic. Cut bread into bite-size pieces. Place bread and eggplant in a large salad bowl. Step 3. Add arugula, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together Eggplant Arugula Pizza-1 large eggplant, cut into 1/4 - 1/3 inch slices - 3 garlic cloves, minced - 1 loosely packed cup arugula - 1 cup asiago cheese, grated - 1/4 cup fresh gorgonzola, crumbled - 3 tsp. extra virgin olive oil, plus more for brushing/drizzling - 1 tsp. lemon juice-1 16-ounce ball whole wheat pizza doug 5 of 12 Breaded Eggplant with Arugula and Parmesan. 6 of 12 Eggplant-Mozzarella Melt. 7 of 12 Eggplant, Tomato, and Mozzarella Salad. 8 of 12 Eggplant and Radicchio Pasta. 9 of 12 Baked-Eggplant Parmesan. 10 of 12 Pennoni with Grilled Eggplant, Mint, and Burrata. 11 of 12 Eggplant Focaccia. 12 of 12 Eggplant Bolognese Instructions. Prep the eggplant for frying. Peel, if desired, and chop into 1/4 thick pieces. Start to heat the oil in a large pan with higher sides over medium heat. You will need about 1/2-1 of oil in the pan. Coat the eggplant in cornstarch, then eggs, and then breadcrumbs. Set aside to fry Transfer to the paper towel-lined plate. Wipe out the skillet with paper towels. Repeat with the remaining eggplant and oil. Divide the cutlets, arugula, mint leaves, and lemon wedges among plates. Drizzle the arugula with a little oil and sprinkle on a tiny bit of salt and pepper to taste. Squeeze the lemon over everything
Crunchy peppery arugula is a match made in heaven with creamy eggplant and a tangy dressing. By Sawsan Abu Farha. I love arugula.It is the perfect combination between crunchy and peppery.It makes the perfect back ground to a refreshing salad or maybe three 1 Eggplant, sliced ¼ inch thick Arugula, 1 bunch Mozzarella, sliced thin Olive oil Salt and pepper. Directions. Drizzle olive oil onto the eggplant and sprinkle with salt and pepper. Grill on both sides till cooked through. Brush one side of the bread with olive oil and sprinkle with salt and pepper Eggplant Caprese Stack is a lighter version of my mom's eggplant Parmesan and is inspired by one of my favorite dishes at Carmines Italian Restaurant. Lay the arugula onto a plate and layer, tomato, mozzarella, eggplant over it until you have at least two layers Place in the oven and roast for 25 to 35 minutes, flipping once halfway through. The eggplant should be fork-tender all the way through, but not mushy. When the eggplant is nearing the end of its cooking time, prepare the chickpea arugula topping. Place the arugula in a medium mixing bowl. Heat 1 tablespoon of the oil in a skillet over medium heat
This Farro Arugula Salad with Garlic Roasted Tomatoes, Eggplant, and Smoked Mozzarella is a super satisfying, savory, and hearty salad! It's definitely substantial enough for a meal, but it's amazing with some grilled shrimp or chicken added to it too Step 3. Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over. Think of Eggplant Parmigiana as a pasta-less vegetarian Lasagna, made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's a low-carb dream come true!. To call this outrageously good would be the understatement of the year Grow arugula during the cool days of early spring or fall. It grows well in raised beds, containers, and in-ground gardens. Plant arugula 12-18 inches apart in a sunny location with fertile, well-drained soil. Before planting, mix compost or other rich organic matter into your native soil to improve nutrition and texture Whisk in 1/4 cup oil. Pour oil for frying into a small pot to a depth of 1 1/2 in. Insert a deep-fry thermometer and heat over medium-high heat until oil registers 325°. While oil is heating, rinse eggplant and pat dry with paper towels. Set a metal cooling rack in a rimmed baking pan and put next to stove
Eggplant is well known for its beauty as well as its unique taste. It's low in calories, with just 35 per cup. It contains no fat, and its high fiber content.. Preheat a grill or grill pan. Once it's hot, drizzle your eggplant with olive oil and place on a hot grill. Let each side cook for 2-3 minutes or until nice grill marks form. Assemble sandwiches with pesto, arugula, mozzarella and/or avocado, grilled eggplant, roasted peppers, and a sprig of basil. 3.4.3177
Squash & Eggplant Brie Arugula Pizza Recipe courtesy of Fresh Tastes This Squash & Eggplant Brie Arugula Pizza is a simple but satisfying Fall vegetarian dinner option The panini is an Italian sandwich that's traditionally toasted on a grill or in a press. In this recipe, we're making gourmet ciabatta, eggplant and mozzarella paninis on the stove, using a heavy pot to press them down and create their distinctive, crispy texture. On the side, we're serving a classic tomato sauce, along with an incredibly tasty treat: a salad of arugula and caramelized. For the toss: mix the eggplant pieces, green onions, mint and half of the dressing in a bowl with your hands and set aside. Place arugula on serving plate, season and drizzle some of the dressing on top. Mound eggplant mixture on top of arugula and garnish with the fried shallots Eggplant Parmesan Pizza - As Seen on Restaurant: Impossible. Using a mixer with a dough hook, mix all ingredients except the yeast and salt. Once mixed, sprinkle with yeast. Mix the dough on low speed for 5 minutes or until everything is tacky, stopping to scrape sides of bowl, as needed. Increase speed to medium-low and mix for 4 more. Roast for 25-30 minutes until the eggplant has browned, the tomatoes are wrinkled at the edges and the chickpeas are crispy. In a large bowl, combine the eggplant, tomatoes and chickpeas with the arugula and chives
While the pizza bakes, in the pan used to cook the eggplant, heat 1 teaspoon of olive oil on medium-high until hot. Add the arugula and parsley; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and wilted. Transfer to a cutting board. Finely chop the cooked arugula and parsley; transfer to a medium. Transfer eggplant slices to a plate. Place marinara in a microwave-safe bowl and microwave on HIGH for 2-3 minutes or until hot; or heat on the stove. Keep warm. To assemble your sliders: Toast the slider buns. Spread some arugula pesto on the bottom bun, top with one tomato slice, one eggplant slice and then slather on some tomato sauce and/or. Smoky sections of grilled eggplant provide an unconventional hors d'oeuvre base for creamy burrata, peppery arugula and salty slivers of anchovy. If you can't find burrata, substitute a dollop of full-fat ricotta or a small chunk of fresh mozzarella. 1. Trim and discard eggplant stems and about. Bobby has you covered with his go-to way to make Milanese meat-free with the help of eggplant. It has a crispy texture, a little bit of tang from a balsamic glaze, a peppery flavor from fresh arugula, and a creamy finish from a healthy dollop of ricotta cheese
Squash & Eggplant Brie Arugula Pizza. This Squash & Eggplant Brie Arugula Pizza is a simple but satisfying Fall vegetarian dinner option. (Recipe Credit: Adrianna Adarme of Fresh Tastes Toss the eggplant with the arugula, tomatoes and a generous splash of the vinaigrette. For the Vinaigrette: Briefly pulse the fennel seeds in a coffee grinder, spice grinder or food processor. Don't turn them into a powder; leave them a bit rustic. Mix everything together until a smooth vinaigrette forms Cut the eggplants into bite-size cubes and rub them with a drizzle olive oil, 2 crushed garlic cloves, salt and pepper. Spread the aubergine cubes on an oven tray and roast for 20 minutes at 180C. To prepare the salad, cut the cucumber and tomatoes into cubes and mix them with the arugula leaves. Dress the salad with lime juice, salt and pepper. 3. Arrange eggplant on salad plates. Divide feta cheese and mound on each plate on top of eggplant. Divide tomatoes and place on top of feta cheese then top with arugula leaves. 4. In the skillet, under low heat, add the remaining oil and balsamic vinegar and heat through for 30 seconds. Drizzle dressing over each salad. Serves 4 Eggplant arugula salad with tahini dressing. 1 bunch of washed arugula leaves. 1 red onion cut into thin slices. 1 medium tomato deseeded and cut into strips. 1 medium eggplant peeled and cut into strips. 1 teaspoon toasted sesame seeds. For the dressing. juice of half a lemon. 2 tablespoons of tahini. a pinch of salt. enough water to thin it ou
roasted eggplant tomato and arugula gratin Whenever I'm craving cheesy pasta but want something lighter, I make a vegetable gratin. Less caloric (because there's no pasta) but cheesy and full of flavor nonetheless, vegetable gratins make great lunches with a light salad or can also be served as a side dish for dinner Heat a grill pan or panini press. Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper. Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once. Cut bread into 4 pieces; slice pieces in half lengthwise. Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes RECIPE. ROASTED EGGPLANT: Cube eggplant. Toss with olive oil, rosemary, thyme, salt and pepper. Roast in oven at 350F until done. CHICKEN: Season chicken breast with olive oil, rosemary, thyme, salt and pepper. Pansear until done. SALAD TOPPINGS: Arugula, red onion, goat cheese, walnuts, dried cranberry. DRESSING: olive oil, lemon, salt and. Find eggplant seeds and plants that have pretty purple flowers and handsome, glossy fruits available at Burpee. Eggplant seeds grow well when intermingled with flowers. Browse a huge selection of eggplant seeds and plants that ornamental in your vegetable garden or patio in stock at Burpee. Burpe Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash eggplant and cut in half. Score the meat of the eggplant diagonally and across, careful to not cut through the skin. Drizzle with olive oil. Bake for 35-40 minutes. Top eggplant with arugula, prosciutto, figs, balsamic vinegar and honey. Season with salt and pepper
SWEET CHILI EGGPLANT AND ARUGULA TOSS\u000BFrom The First Mess (thefirstmess.com) SERVES: 2\u000BNOTES: I tend to go minimal on oil for grilling here because eggplant just sucks up anything you put on it. You'll be dousing it in dressing so there's no need to go wild. Also, I like the taste of the eggplan.. Sprinkle with more salt if desired. Fry the eggplant in batches as to not overcrowd the pan, and allow the oil to come back to full temperature between batches. 5. Serve with a fresh arugula side salad, ricotta cheese, lemon wedges, parmesan, and a drizzle of balsamic vinegar. Enjoy! Makes servings.*Per Servin Put on the arugula, then the eggplant and tomatoes, finishing with two final touches: a drizzle of olive oil, and a couple of teaspoons of cilantro chutney (nothing more than a bunch of cilantro food-processed with two teaspoons of sugar, a teaspoon of sesame seeds, and enough white vinegar to blend it into a smooth sauce)
Eggplant Tortilla Pizza with Arugula and Peppers This vegan eggplant tortilla pizza is perfect for a nutritious plant-based lunch! It's made with a creamy eggplant spread that's reminiscent of baba ganoush, peppery arugula, and fresh or roasted red pepper strips Eggplant needs heat. In cold regions, planting in black pots can help warm soil and provide necessary heat to jump-start growth. Plants drop flowers when daytime temps soar above 90º F, nights are below 50º F, or drought stresses plants. Flea beetles love eggplant leaves, but plants yield even when leaves are riddled with beetle holes Roasted Chickpea, Eggplant, and Red Potato Arugula Salad LauraNorris57745. olive oil, ground black pepper, salt, olive oil, bbq sauce, chili powder and 5 more. Arugula Salad with Dijon Mustard Vinaigrette FoodGuruChannel. ground pepper, fresh lemon juice, Dijon mustard, red wine vinegar and 4 more
The smoky aubergine/eggplant resembles the meat, the vegan mayo is the sauce and together with the smoky eggplant gives you the cheese effect, the tomatoes add tartness and softness to the sandwich, and finally, the cucumbers and rocket/arugula leaves add the freshness and the crunch Dress the arugula with the remaining marinade, and top the eggplant with the dressed arugula, and more sesame seeds. Watch The Marilyn Denis Show Daily at 10am ET on CTV. the social Sweet potato noodles with a creamy peanut satay sauce By Ella Millis. the social Savoury zucchini cakes By Caren McSherry Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side. Meanwhile, in a small bowl, combine tomatoes, onion, basil, parsley, vinegar, 1 tablespoon oil and remaining salt and pepper. Toss arugula with remaining oil and divide among 8 plates. Top each with eggplant, tomato mixture and goat cheese 2 cups arugula. 1/2 tbsp fresh lemon juice. Preheat oven to 400°. Sprinkle eggplant slices with kosher salt and set aside for 15 minutes. Pat dry with paper towels and season with s&p. Heat a large saute pan over moderately high heat. Add 1 tbsp evoo Arugula is packed with vital nutrients, and it's low in calories, carbs, fat, and sugar. To make the salad even better for you, focus on adding extra servings of healthy ingredients, like fresh vegetables or fruit (arugula salad with pears or strawberries would be wonderful)
To make this pizza on a grill, or in a grill pan: Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill over direct medium heat, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly one-inch pieces and set aside Grilled pita rounds hold slices of grilled eggplant and a lightly dressed arugula salad. Many Middle Eastern cooks use ground sumac to give salads a citrus-like zip. Sprinkle each open-faced salad.
Arugula (Eruca) is a leafy green that makes a great addition to salads, soups, pastas, sandwiches and many other dishes. If you're thinking you'd like to grow your own, it's fairly easy to do. In order to properly plant arugula, you'll.. Roasted Eggplant Lasagna with Arugula Pesto. November 2020. 54 · 45 minutes · Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable Crispy breaded eggplant tossed in marinara sauce, covered in cheese, and baked until bubbly? Yes, please! This recipe puts a fun twist on eggplant parm in that the eggplant is cut into fries, breaded, and 'fried' until crispy in the air fryer. These Air Fryer Eggplant Fries might just be my new favorite way to enjoy this classic Italian dish Add the eggplant, zucchini, cauliflower, and broccoli and cook for 10 minutes, or until starting to brown, stirring occasionally. Add the garlic, thyme, salt, and crushed red pepper and sauté for 30 seconds. Add the tomatoes with their juice and lemon juice. Heat the mixture to a simmer
Eggplant can be cooked many ways. It can be baked, stewed, sautéed, fried or stuffed. It can be cooked whole or in pieces. It can be cubed and used in curries and stews. Baba ghanoush is a dip made from mashed or pureed eggplant with tahini, garlic, lemon juice, and a few other spices. And, of course, there is the ever popular eggplant Parmesan Eggplant has the wonderful ability to soak up it's counterparts flavors and bring them out in a subtly rich way, which is why we think it makes the perfect flatbread topping. Add this recipe to your personalized meal plan from Mealime Oh eggplant - how we love to hate you. Oddly shaped with a different texture than expected, even eggplant lovers often bury it in ratatouille or eggplant parmesan covered by sauce and cheese. This paleo eggplant flatbread with prosciutto and arugula lets the eggplant be the star of the show Eggplant Caponata Siciliana: Place eggplant on sheet tray and season evenly with salt. Place second sheet tray on top and weigh down to press eggplant to release moisture. Heat first listed olive oil on medium high heat in sauté pan. Add onions, celery and peppers and sauté for 5 to 7 minutes until golden brown and soft. Add olives, capers. Pour grated eggplant into a large mixing bowl. Add in the flax meal and almond meal. Whisk egg in a smaller bowl and add to batter. Add salt and pepper to taste. Mix until ingredients are evenly combined. Pour batter onto a parchment-lined baking sheet. Smooth batter out with hands into a thin layer about 1/8 inch thick