FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 5 min to prep, 10 min to fry
MAKES: 20 slices depending on size of eggplant
My parents fed us everything and anything growing up. We ate what was made, no question. I find that because of that attitude, I’m more open to trying all types of food. Maybe not loving it all, but I’m always willing to taste. This recipe is a little odd, I will say. It’s one that I grew up with. We ate this as a side to whatever we were eating, usually rice with some type of protein like meat stew or fish. Yes, eggplant and egg is a very Filipino dish and there are several different ways to prepare it. Today, I’m just showing you a simple way of slicing them, dipping them in scrambled egg, frying them and then topping with soy sauce. I used baby Black Beauty eggplant since these were growing in our garden. However, the Japanese eggplant, which are long and slender with a very tender bite when cooked, are just as good and slightly even better. Eggplant and egg, try it sometime.
1 large eggplant or 2 small eggplant (black beauty or japanese)
salt and pepper
soy sauce (preferable dark sauce sauce)
1. Prep the eggplant. Thinly slice the eggplant 1/4-inch thick. Lightly drizzle both sides of the eggplant with olive oil, salt and pepper. Meanwhile, heat a large non-stick skillet on medium temperature. Drizzle some olive oil coating the bottom of the skillet.
2. Dip eggplant. In a small bowl, whisk together the eggs. Season with salt and pepper. Dip each eggplant slice into the egg mixture.
3. Fry slices. Once you dip a slice into the egg mixture, place it into the hot skillet with olive oil. Each side takes about 2-3 minutes. Egg should turn golden-brown and the eggplant should be tender. Fry in several batches. Be sure not to overcrowd the skillet. Drizzle some soy sauce over the eggplant. Enjoy while warm!
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