serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 3 baby or Japanese eggplants
- 4 eggs
- ¼ Spanish onion, finely sliced
- 1 tbsp vegetable oil
Instructions
Place 1 eggplant, skin still on, in a frypan over a medium-high heat. Rest on one side for about 1-2 minutes until the skin looks slightly charred, blistered and starts to smell smoky. Rotate and repeat for the other sides. The whole process should take about 4-5 minutes.
Remove from the heat and allow to rest. Repeat with the remaining eggplants. Use a knife to peel off the skin.
Next, beat the eggs in a shallow bowl. Season with salt and pepper. Place 1 eggplant in the mix, and using a fork, gently squash the flesh so the eggplant is flat but remains attached to the stalk. This is key – the stalk adds to the visual appeal of the dish. Scoop over some over the egg mix and place some onion on top. Allow to soak for about a minute.
Meanwhile, heat oil in a fry pan over medium high heat. Once hot, gently slide the eggplant into the pan, reserving the egg mix for the remaining eggplants. Cook for about 1-2 minutes on each side until golden. Repeat for remaining eggplants.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
