Savory Beef and Eggplant Pancakes
How to Make Delicious Beef and Eggplant Pancakes
Enjoy the tender texture of eggplant combined with the rich flavor of ground beef in these delightful pancakes. While eggplant is delicious sautéed or seasoned as a side dish, frying it into a pancake takes its taste to a whole new level. Adding plenty of seasoned ground beef makes these pancakes a satisfying meal or a special snack. Perfect for a memorable meal with loved ones!
Main Ingredients- 3 eggplants
- 250g ground beef
- 1 Tbsp pancake mix
- 3 eggs
- Vegetable oil (generous amount)
- 3 green chilies
- 3 red chilies
Beef Seasoning- 2 Tbsp cooking wine (mirin)
- 1 Tbsp pancake mix
- 1 tsp fine salt
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 egg
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp pancake mix
- 1 tsp fine salt
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 egg
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the ground beef. In a bowl, combine 250g of ground beef with 2 Tbsp cooking wine, 1 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Mix well until the seasoning is evenly distributed into the meat. This step helps to remove any gamey odor and enhances the umami flavor.
Step 2
To the seasoned ground beef, add 1 Tbsp of pancake mix (a generous amount), 1 tsp fine salt, 1 egg, and a pinch of black pepper. Mix everything thoroughly, kneading the mixture as if you’re making dough. Continue mixing until the batter becomes slightly sticky for better binding.
Step 3
Wash the 3 eggplants thoroughly. Slice them into round pieces, about 0.7cm thick. It’s important to maintain a moderate thickness; if sliced too thinly, they might break apart during cooking.
Step 4
Place the sliced eggplants in a bowl or a zip-top bag. Add 1 Tbsp of pancake mix. This coating helps the beef mixture adhere better to the eggplant.
Step 5
If using a zip-top bag, seal it tightly. If using a bowl, cover it with plastic wrap. Gently shake or toss the eggplant slices to ensure they are lightly and evenly coated with the pancake mix. This step ensures the batter sticks well and results in a crispier pancake.
Step 6
Take about 1 teaspoon of the prepared beef mixture and place it onto each coated eggplant slice. Using your fingers or the back of a spoon, gently spread the beef mixture thinly over the eggplant. Spreading it thinly across the eggplant surface will help it cook evenly.
Step 7
After spreading the beef mixture, lightly dust the surface with a little more pancake mix. This prevents the beef from separating as it cooks and helps it bind to the eggplant.
Step 8
Remove the seeds from the green and red chilies. Slice them thinly into strips or finely mince them. These will be used as a colorful topping, so aim for an attractive presentation.
Step 9
In a separate bowl, whisk the 3 eggs to create an egg wash. Heat a frying pan over medium-low heat and add a generous amount of vegetable oil. Carefully dip each prepared eggplant slice (beef-side down) into the egg wash and place it onto the hot pan.
Step 10
Once the pancakes are in the pan, reduce the heat to low. Arrange the sliced green and red chilies decoratively on top of the beef mixture. Maintaining a low heat is crucial to prevent the chilies from burning.
Step 11
When the bottom side is golden brown, carefully flip the pancakes using a spatula. Gently press down with a spatula or the back of a spoon and continue to cook on low heat for an extended period, ensuring the beef is fully cooked through. For a dipping sauce, mix 2 Tbsp soy sauce, 1 Tbsp vinegar, and a pinch of toasted sesame seeds.
