A light and savoury Korean side dish made with eggplant slices dipped in egg and pan-fried to golden perfection. Perfect as part of a banchan spread or a simple snack.
Ingredients
1 eggplant, sliced into ½ cm thick rounds
Plain Flour, for dusting
2 eggs, beaten
½ tsp salt
Neutral oil, for pan-frying
Method
1. Coat
• Dust both sides of each slice with flour. This helps the egg stick better.
• Dip each slice into the beaten egg, coating evenly.
2. Pan-Fry
• Heat a non-stick pan over medium heat and add a little oil.
• Fry the egg-coated eggplant slices for 2–3 minutes per side, or until golden brown and cooked through.
3. Serve
• Serve with a dipping sauce made from 1 tbsp soy sauce, 1 tbsp apple cider vinegar and 1 tsp sesame oil.
Crispy on the outside, tender on the inside—this Gaji Jeon is a quick and comforting way to enjoy eggplant. A humble banchan that always hits the spot.
A Singaporean Mum 
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