Ingredients
- 2 large Asian eggplants (about 1/3 pound/155 g each)
- 2 extra-large eggs
- Salt and freshly ground black pepper
Directions
- Start the oven at around 400C. Poke the eggplant with fork. Bake until soft.
- Change the oven setting to roast, roast until eggplant skin is cooked.
- Once done, take it out of the oven, let it cool down.
- While waiting for it to cool down, prepare the eggs.
- Once it is cool enough to touch, peel off the skin.
- In a frying pan, add a bit of oil. Once the oil is hot, dip the eggplant into the beaten egg, and then fry it in the pan.
- When turning the eggplant, pour some eggs on it, do this until cooked.
- Serve with a mixture of diced tomato, diced onion, and a bit of fish sauce.
