Eggplant Pancake
Course: Snacks, SidesCuisine: Chinese, Western
Servings
2
servingsPrep time
30
minutesCooking time
10
minutesCalories
300
kcalTotal time
40
minutesThis is part of my #missyqiqibento recipes. I left 1 eggplant in my fridge, so decided to do a simple eggplant pancake for my girls bento.
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Ingredients
1 Eggplant
1 crabstick (chopped as small as possible)
1 tbsp spring onion (chopped as small as possible)
1 tsp salt
1 egg
Directions
- Cut eggplant about 2cm thickness. Use a cookies cutter and make a hole in the middle of the eggplant.
- Do not throw away the left over (middle part) of the eggplant. Cut it into small pieces.
- Mix it together with crabstick, egg and salt.
- Heat up the pan with oil. Place the eggplant in the pan. Use a spoon and scoop the mixture in the middle of the eggplant.
- Pan fry both side till golden brown with small fire.
- Ready to serve!
Notes
- For toddler, u can skip the salt and replace it with chicken powder or mushroom powder.
- You can replace the crabstick to luncheon meat.
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