Steps
- Prick 4 small Asian eggplants with a fork. Roast directly over a high gas flame, turning with tongs, until softened and evenly charred.
- Wrap in paper towels briefly, then cool until safe to handle. Peel, rinse away stray skin, and flatten with a fork, keeping the stems attached.
- Beat 4 eggs with salt and pepper until frothy. Heat ¼ cup of canola oil in a wide skillet over medium heat.
- Dip each eggplant into the eggs, holding its stem, and slide into the skillet. Fry for 2-3 minutes per side, until golden and the egg is set, then drain on paper towels.