Tender Eggplant and Chive Pancakes
How to Make Delicious Eggplant and Chive Pancakes
Eggplant dishes are a staple side dish in traditional Korean country meals. After trying various eggplant recipes, I decided to make eggplant pancakes generously seasoned with chives. The subtle aroma of chives and the soft texture of the eggplant are truly delightful. These eggplant and chive pancakes are incredibly delicious!
Ingredients- 2 eggplants
- 1 bunch of chives (approx. 50g)
- 2 eggs
- A pinch of salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
Prepare all the necessary ingredients for making delicious eggplant and chive pancakes. If you don’t have chives, you can substitute them with green onions for a similar fragrant flavor. Ensure your eggplants, chives, and eggs are fresh.
Step 2
Wash the eggplants thoroughly. Slice them into bite-sized pieces, about 0.5cm thick. It’s important not to slice them too thick, as they won’t cook through, or too thin, as they might break apart. Sprinkle a little salt over the sliced eggplants and let them sit for about 5 minutes to draw out moisture. This step will contribute to a chewier texture.
Step 3
Lightly coat the moisture-drained eggplant slices with pancake mix (buchim garu). Dusting them lightly will help create a crispier texture when fried. Avoid coating too heavily, as it can make the pancake feel doughy.
Step 4
Crack the 2 eggs into a bowl and whisk them well. Finely chop the prepared chives into about 3-4cm lengths and add them to the whisked eggs, mixing gently. Including chives here will blend wonderfully with the eggplant, offering a richer flavor.
Step 5
Dip the pancake mix-coated eggplant slices into the egg and chive mixture, ensuring they are coated evenly on both sides. Gently coat them so the egg mixture forms a thin layer around the eggplant.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, place 2-3 coated eggplant slices in the pan, making sure they don’t overlap too much. Slightly overlapping the eggplants can help maintain their shape and enhance their deliciousness when cooked.
Step 7
Fry on medium-low heat until golden brown on both sides. Cook slowly until the eggplant is tender and the surface is a beautiful golden-brown color. This slow cooking ensures the inside is cooked through without burning the outside. If the heat is too high, the outside will burn before the inside cooks, so be sure to cook slowly over low heat. Your delicious eggplant and chive pancakes are ready!
