Prepare Eggplant: Grill or broil eggplants until skin is charred and flesh is soft. Let cool, then peel off the skin. Flatten the eggplant with a fork.
Dip in Egg: Season egg with salt and pepper. Dip the flattened eggplant into the beaten egg, ensuring it’s fully coated.
Cook: Heat oil in a pan. Fry the eggplant on both sides until golden brown.
Serve: Best with rice and a side of tomato ketchup or sliced tomatoes.
