2 Serves
35 Mins
Grill the whole eggplants over an open flame or on a grill until the skin is charred and blackened, and the flesh is soft.
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IndianVitamin E
3 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
133 µg / 400 µgCalcium
128 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
438 mg / 1,250 mgPotassium
677 mg / 4,700 mgSodium
574 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
744 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Allow the eggplants to cool slightly, then carefully peel away the charred skin, leaving the stem intact.
In a mixing bowl, whisk the eggs with a pinch of salt until well combined.
Place each peeled eggplant on a cutting board and gently flatten it using a fork.
Dip each flattened eggplant into the beaten egg mixture, ensuring it is thoroughly coated.
Heat the cooking oil in a frying pan over medium heat.
Carefully place the egg-coated eggplant into the hot pan and fry for 3 to 4 minutes per side until the egg is golden brown and fully cooked.
10
g59
g16
g
Malaysian