Healthy Eggplant Pancakes (Ojingeo Buchim)
Delicious and Healthy Pan-Fried Eggplant
Enjoy these guilt-free, pan-fried eggplant slices! They are tender on the inside with a delightful chewiness on the outside, making them a healthy and flavorful snack or side dish. Made with simple ingredients, they’re perfect for a light meal.
Main Ingredients- 1/2 medium eggplant
Seasoning- 1/4 tsp salt
- 1/4 tsp salt
Cooking Instructions
Step 1
First, wash the eggplant thoroughly. Cut the halved eggplant into bite-sized pieces, about 0.5 cm thick. Sprinkle 1/4 teaspoon of salt evenly over the sliced eggplant and let it sit for about 10 minutes to draw out moisture. This process will make the eggplant chewier and help it absorb seasoning better.
Step 2
Once the eggplant is sufficiently salted, lightly rinse it under water to remove excess salt, then squeeze out any excess moisture firmly. Heat about 2 tablespoons of cooking oil in a wide pan over medium-low heat. Place the drained eggplant slices in the pan and pan-fry them until golden brown on both sides. Cook until the eggplant becomes translucent and tender. Aim for a slightly crispy exterior and a moist interior.
Step 3
Transfer the well-cooked eggplant pancakes to a plate lined with paper towels to absorb any excess oil. Serve immediately. For an extra burst of flavor, you can serve them with a dipping sauce made from soy sauce and other seasonings.