Soft Egg-Coated Eggplant Pancakes
Easy Eggplant Side Dish, Soft Egg-Coated Eggplant Pancakes, Eggplant Pancakes, Fried Eggplant Slices, Spring Eggplant Recipes
Enjoy a delightful side dish that’s both eggplant and egg! These soft eggplant pancakes are a perfect way to combine the best of both worlds. Simple to make and wonderfully flavorful.
Ingredients- 1 medium eggplant
- 3 eggs
- 2/3 teaspoon salt
- 1 teaspoon black sesame seeds (for garnish)
Cooking Instructions
Step 1
First, thoroughly wash 1 medium eggplant. Remove the stem and then slice the eggplant vertically into pieces about 0.5 cm thick. You can also cut them in half lengthwise after slicing to create fan-like shapes.
Step 2
In a bowl, crack 3 eggs and add 2/3 teaspoon of salt. You can optionally add a pinch of dried parsley flakes or chopped green onions for extra flavor and to reduce any eggy smell, but it’s not essential. Whisk the eggs with a fork or a whisk until well combined and frothy.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Dip each eggplant slice into the beaten egg mixture, ensuring it’s evenly coated on both sides. Place the coated eggplant slices in the hot pan. Cook one side until golden brown, then flip and cook the other side. For an even richer and softer texture, continue to brush more egg mixture onto the eggplant as you cook and flip them. Repeat this process until all the eggplant slices are cooked and coated. Arrange the finished eggplant pancakes on a serving plate and sprinkle with black sesame seeds for a beautiful presentation and added nutty flavor.
