This dish is simple, healthy, and doesn't require too many ingredients. It's not the most beautiful looking dish out there but it tastes really good, often eaten with ketchup.
Ingredients:
- eggplant (one eggplant per egg)
- egg
- salt
- pepper
- oil
Instructions:
1. Grill or boil the eggplants
2. Set aside or drain (if you chose the boiling method)
3. Peel off the skin or leave it on, whichever you prefer
4. Repeatedly press a fork down into the eggplant to flatten it
5. Season with salt and pepper
6. Dip it in beaten eggs
7. Heat some oil in the pan, just enough to cover the surface of the pan
8. Pan-fry one side of the eggplant and then the other side until brown
You can dip the fried eggplants again in the remaining eggs if you don't want to waste what's left and then fry it again. I sometimes do this and it makes it more crispy.
Methods
There are multiple methods of cooking and softening the eggplants, the two most common ones for this dish are:
- grilling - the traditional way
- boiling - an alternative way if you don't have a grill
Eggplant Varieties
If you have the longer but thinner variety of eggplants which is common in the Philippines, you can grill or boil it as is. Do not remove the stem or the top part of the eggplant, this helps keep the vegetable intact as it softens.
If you have the rounder variety of eggplants like what we have here in Austria, you have to cut it in half. When you cut it in half, make sure to also cut the stem or the top part of the eggplant in half so that each half stays intact.
Keeping the stem intact makes it easier to flip the eggplant when we pan-fry them. It also makes it look nicer and easier to share.
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