Tuna and Eggplant Pancakes (Chamchi Gaji Jeon)
On rainy days, enjoy the richer, savory taste of Tuna Eggplant Pancakes.
It’s officially the rainy season, and I feel like I’m constantly surrounded by dampness. On days when the rain is pouring down, the aroma of frying food can really lift your spirits, don’t you think? As I pondered what to make for lunch, I found some eggplants in the fridge and decided to make eggplant pancakes. While some people scoop out the insides of zucchini to make stuffed pancakes, I thought stuffed eggplant would be equally delicious. So today, I’m making stuffed eggplant pancakes filled with savory tuna.
For the Eggplant Pancakes
- 2 eggplants
- 1 cup all-purpose flour or pancake mix
- 2 eggs
Savory Tuna Filling
- 1 can (approx. 5 oz) tuna, drained
- 1/4 onion, finely minced
- 1/8 carrot, finely minced
- Small amount of zucchini or other vegetable, finely minced (optional)
- Scooped-out eggplant pulp, finely chopped
- 1/2 Korean green chili pepper (cheongyang chili), seeds removed and finely minced (adjust to spice preference)
- Pinch of salt
- Pinch of black pepper
- Cooking oil (for frying)
- 1 can (approx. 5 oz) tuna, drained
- 1/4 onion, finely minced
- 1/8 carrot, finely minced
- Small amount of zucchini or other vegetable, finely minced (optional)
- Scooped-out eggplant pulp, finely chopped
- 1/2 Korean green chili pepper (cheongyang chili), seeds removed and finely minced (adjust to spice preference)
- Pinch of salt
- Pinch of black pepper
- Cooking oil (for frying)
Cooking Instructions
Step 1
Wash the eggplants thoroughly and remove the stems. Slice them diagonally into rounds about 1cm (0.4 inches) thick. It’s important to slice them on the thicker side; if they’re too thin, the filling might fall out during cooking.
Step 2
Carefully scoop out the center of each eggplant slice to create a cavity for the filling. A useful tip: use the cap of a soju bottle, as its edge is sharp enough to easily scoop out the eggplant flesh. The scooped-out eggplant pulp can then be removed from the bottle cap using a fork.
Step 3
See? The eggplants are now beautifully shaped like little donuts, ready to be filled!
Step 4
Don’t discard the scooped-out eggplant pulp! We’ll be using it to make our delicious filling.
Step 5
In a bowl, combine the drained tuna, finely minced onion, minced carrot, minced zucchini (if using), the chopped eggplant pulp, and minced Korean green chili pepper. The amount of vegetables should be roughly equal to the amount of tuna for the best flavor balance. Season with a pinch of salt and pepper, then mix everything together gently with your hands to form the savory tuna filling.
Step 6
And there you have it – a perfectly prepared savory tuna filling! The colorful vegetables and tuna create an appealing mixture that promises a delightful taste.
Step 7
Using a spoon, carefully fill each eggplant ring with the prepared tuna mixture. Press the filling down gently but firmly to ensure it’s packed well and won’t fall out. Avoid overfilling, which could cause the eggplant to break.
Step 8
Lightly coat the filled eggplant slices with flour, shaking off any excess. Next, prepare a bowl of beaten eggs and dip each floured eggplant slice into the egg mixture, ensuring it’s evenly coated. The flour layer helps the egg batter adhere better and contributes to a crispier pancake.
Step 9
Heat a generous amount of cooking oil in a skillet over medium-low heat. Carefully place the egg-battered eggplant slices into the hot oil. Fry them until golden brown and crispy on both sides. If the pan seems dry, add a little more oil. Enjoy your delicious and crispy Tuna Eggplant Pancakes! ^^
