Ingredients:
- 4 Large eggplants
- 6 Eggs
- 1 Small onion finely minced
- 1 Tsp. Salt
- 1/2 Tsp. Ground black pepper
- Corn oil for frying
Procedures:
- Wash eggplants and pierce it with a fork
- Roast eggplants until the skin is slightly burnt.
- Set aside the roast eggplants.
- Beat 6 eggs and season with salt and pepper in a bowl
- Add the finely minced onions and set aside.
- Carefully skin the eggplants and and place them on a large pan.
- Flatten the meat of the eggplants using a fork and pour egg mixture over the top.
- Mix it carefully
- Heat a large frying pan with a 5-tablespoons oil.
- Place the battered eggplants.
- Let it cook over medium high for 3 minutes.
- Carefully turn the eggplants and cook it for another 3 minutes.
- Serve it with rice.
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