Oladii with eggplant and kefir

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Bake the eggplants at 205°C until they are soft, then let them cool completely.
Remove the skin of the eggplants and tear them into strips.
Add spices and salt to taste, drizzle the oil, crack the egg, and mash everything with a fork or a blender.
Pour the warm kefir, add the flour with the baking powder, and mix until we get a smooth texture without lumps.
Fry the oladii in a hot pan on both sides, at medium temperature.
Serve the oladii pancakes with sour cream. Enjoy!