Directions
- 1Wash the eggplants.
- 2Roast the eggplants directly over the stove (or grill, oven, air fryer).
- 3Let them cool covered so they peel easily.
- 4Beat an egg with more salt than usual and some pepper in a shallow bowl.
- 5Mash the roasted eggplants slightly with a fork, making sure it's still intact with the head or the top.
- 6Coat the eggplants in the egg mixture.
- 7Slide them into hot oil in a pan over medium-high heat.
- 8Cook until bubbly edges appear.
- 9Flip the eggplants by holding the top.
- 10Serve with steamed white rice and banana ketchup.
Ingredients
- 5 eggplants
- 2 pinches salt
- 1 pinch pepper
- 1 egg
- 4 tablespoons cooking oil
- 1 serving steamed white rice
- 2 tablespoons banana ketchup
Equipment
bowlforkstovetongsfrying pan
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