← Nouns Cooking · Indonesian & Filipino

Ingredients

• 4 long Asian aubergines
• 4 Eggs
• ½ tsp Salt
• ¼ tsp Black pepper
• 4 tbsp Vegetable oil
• 1 Spring onion, finely sliced (optional)
• ketchup or banana ketchup, to serve (optional)

Method

1. Char the aubergines directly over a gas flame or under a very hot grill for 8–10 min, turning, until the skin is black all over and the flesh is completely soft.
2. Put them in a bowl, cover and leave for 5 min to steam, then peel off the skin, leaving the stems on.
3. Beat the eggs with the salt, pepper and spring onion (if using) in a wide, shallow dish. Lay each aubergine in the egg and press it flat with a fork into a fan shape, coating both sides.
4. Heat 1 tbsp oil per aubergine in a frying pan over medium heat. Slide in an aubergine, spoon a little extra egg over the top and fry for 2–3 min per side until golden and set.
5. Serve hot with rice and ketchup or banana ketchup.

Tips

• For the meaty version, fry 200 g pork mince with garlic and onion, then press it onto the egg-coated aubergine before frying (no longer vegetarian).
• Leave the stem on: it makes the aubergine much easier to flip.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy