Lee Hye-jung's Eggplant and Perilla Leaf Meatballs
A special meatball dish made by mixing salted eggplant and fragrant perilla leaves with minced meat, then pan-frying until savory and golden.
Ingredients needed 2 servings
Recipe
Cooking tips
- Lightly salting the eggplant and squeezing out the water prevents the meatballs from falling apart and gives them a chewy texture.
- Pressing the center of each meatball slightly when shaping helps heat distribute evenly, ensuring the inside cooks uniformly.
- Serve with shichimi or vinegar-soy dipping sauce according to your preference for an even richer flavor.
Recommended for
- Those who want to enjoy eggplant in a new and delicious way.
- Those looking for nutritious side dishes or lunchbox menus for kids.
- Those who love crispy-on-the-outside, moist-on-the-inside savory pan-fried meatballs.
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