Back to 4 servings 4 Chinese eggplants, long and slender, firm and glossy 2 large eggs, beaten 1 teaspoon salt 0.25 teaspoon ground black pepper, to taste 6 tablespoons cooking oil, neutral, for frying 1 small onion, finely chopped 2 cloves garlic, minced
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1 Step 1: Wash and dry the eggplants, then prick them several times with a fork so they do not burst. Char them over a grill or open flame, turning occasionally, for 8 to 10 minutes until the skin is blackened and the flesh is soft when pressed.2 Step 2: Let the eggplants cool until you can handle them, then peel off the charred skin, keeping the stem intact. Pat each one dry.3 Step 3: Flatten each eggplant gently with a fork into a fan shape, taking care not to tear it.4 Step 4: Beat the eggs with the salt and pepper, adding the minced garlic and chopped onion if using.5 Step 5: Heat the oil in a large non-stick skillet over medium heat until shimmering. Dip each flattened eggplant in the egg mixture until fully coated, then slide it into the pan.6 Step 6: Cook the eggplant omelet in the hot pan for 3 to 4 minutes, until the bottom turns golden brown. Turn it over with care and fry another 2 to 3 minutes, until the second side is golden too and the egg has completely set.7 Step 7: Drain on paper towels and serve hot with steamed rice and banana ketchup or spiced vinegar.getsaucepan.com/r/f83c3b74-143e-506f-8347-465ab0b29269
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