Description
A nutritious way to start your day.
Ingredients
Scale
- 2 large or 3 small Asian variety eggplants (about 1/2 lb)
- 2 large eggs
- Salt and pepper
- Oil for frying
- Patis (fish sauce) for serving or banana ketchup (available at any Asian grocery stores)
Instructions
- Char the eggplant to remove the skin; place over flame on top of stove or grill/broil until soft; place eggplant in a bowl covered with plastic to allow the steam to soften, peel when cooled. Use a fork to gently flatten the eggplant leaving the stem part to keep it whole.
- Beat eggs in a bowl big/wide enough to dip the eggplant in. Season with a good pinch of salt and pepper.
- Heat pan and add a little oil (about 1 tbsp or less if using a non-stick pan). Dip the eggplant and allow it to soak a little; leftover eggs can be slowly drizzled onto the eggplant while frying.
- Fry until golden brown on one side (about 4 to 5 minutes) and flip over and cook the same.
- Season with a little salt and pepper after frying and drain on paper towels if needed.