Light & Healthy Delights: Diet-Friendly Eggplant Pancake Recipe
[Super Easy Diet Dish] The Ultimate Guide to Low-Calorie, High-Fiber Eggplant Pancakes
Enjoy this diet-friendly eggplant pancake, packed with fiber and low in calories! We’ve added Cheongyang chili peppers, rich in capsaicin to boost metabolism, making it a perfect dish for weight management. Savour the crispy exterior and tender interior of these delicious eggplant pancakes!
Eggplant Pancake Main Ingredients- 1 eggplant
- 1 egg
- 2 Tbsp flour
- 1 Cheongyang chili pepper (optional)
- Pinch of salt
- Pinch of black pepper
- Canola oil (or cooking oil)
Other- Kitchen paper towels
- Parchment paper (or paper towels)
- Kitchen paper towels
- Parchment paper (or paper towels)
Cooking Instructions
Step 1
Prepare all the necessary ingredients for your delicious eggplant pancakes. Wash the eggplant and remove the stem. Lightly beat the egg in a bowl. Finely mince the Cheongyang chili pepper.
Step 2
Slice the eggplant diagonally into approximately 0.5cm thick pieces. Slices that are too thin may fall apart, while slices that are too thick will take longer to cook. Aim for a moderate thickness.
Step 3
Arrange the sliced eggplant evenly on a sieve or tray. Lightly season both sides of the eggplant slices with salt and black pepper. This step helps to remove any bitterness from the eggplant and enhances its flavor.
Step 4
Let the seasoned eggplant sit for about 3-4 minutes to allow moisture to naturally release. Then, use paper towels to gently but firmly press down on the eggplant slices, absorbing excess moisture. Removing moisture is crucial for achieving a crispy texture and ensuring the batter adheres well.
Step 5
Place 2 tablespoons of flour into a resealable bag or plastic bag. Add the seasoned eggplant slices with excess moisture removed. Seal the bag and shake gently to coat each slice evenly with a thin layer of flour. Lightly tap off any excess flour.
Step 6
Dip the flour-coated eggplant slices into the beaten egg mixture, ensuring both sides are well coated. A thin layer of egg batter will help achieve a crispier finish.
Step 7
Heat a frying pan over medium-low heat and add a generous amount of canola oil (or cooking oil). Place the egg-coated eggplant slices in the pan. If using, sprinkle the minced Cheongyang chili pepper over the eggplant slices while cooking to add a spicy kick. Cook for about 2-3 minutes per side, until golden brown and delicious. (Tip: Avoid overcooking, as the eggplant may become shriveled and its color will darken. You can omit the Cheongyang chili pepper or adjust the amount to your preference if you don’t like spicy food.)
Step 8
Once cooked, transfer the eggplant pancakes to paper towels or parchment paper to drain any excess oil. This will make them even lighter and less greasy.
Step 9
Arrange the drained eggplant pancakes attractively on a serving plate. You now have a delicious and healthy diet-friendly eggplant pancake! Serve with your favorite dipping sauce, like soy sauce, and enjoy.
