Ingredients:

  • 2 large Chinese or Japanese eggplants (approx 450g)
  • 1 tsp olive oil
  • 3 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp water
  • 2 tbsp avocado oil

Instructions:

  1. Place the whole eggplants directly over a medium gas flame, turning periodically with tongs until the skin is charred, blackened, and the flesh feels soft (about 5-8 minutes). Alternatively, prick eggplants and broil on high for 15-20 minutes, flipping halfway.
  2. Immediately place the hot eggplants in a bowl and cover with a lid for 3 minutes to steam the skin.
  3. Carefully peel away the charred skin, leaving the green stem intact.
  4. Place the eggplant on a plate and use a fork to gently press the flesh flat into an oval shape.
  5. Whisk eggs, salt, pepper, and water in a shallow bowl until frothy.
  6. Dip one flattened eggplant into the egg mixture, ensuring the flesh is completely coated.
  7. Heat avocado oil over medium heat. Gently place the coated eggplant in the pan.
  8. Drizzle a small amount of remaining egg batter over the top of the eggplant to lock it in.
  9. Cook for 2-3 minutes until the bottom is deep mahogany-gold. Flip carefully with a spatula and cook for another 2 minutes.