One soft roasted eggplant, flattened and pan-fried in a golden egg coating.
1 eggChicken eggs
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
180 gEggplant
1.5 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 200°C. Prick the eggplant several times with a fork and place on a lined tray. Roast at 200°C for 30-40 minutes, turning once, until the flesh collapses and is completely soft.
Let cool enough to handle, then peel off the skin while keeping the stem attached. Gently flatten the flesh with a fork into a fan about 1 cm thick.
Beat the egg with salt and pepper in a shallow dish. Lay the flattened eggplant in it and spoon egg over both sides.
Heat the cooking oil in a 20 cm nonstick pan over medium heat. Slide in the coated eggplant and pour any remaining egg around it. Cook for 3-4 minutes per side, turning carefully, until golden and the egg is fully set. Serve immediately as one portion.