Serves 2-3
Ingredients
3 Japanese eggplant
3 Tbsp canola oil
4 eggs, beaten with a splash of patis (fish sauce) and pinch of black pepper
1/4 cup scallion, greens only, roughly chopped
2 Roma tomatoes, medium dice
1/4 each white onion, medium dice
1 tsp patis
Steamed rice
1/2-1 cup fried dried anchovies (can substitute any kind of dried fried fish here)
Instructions
Poke the eggplants all over with the tip of a knife, rub with 1 Tbsp oil and broil 10 minutes on one side and 2 minutes on the other side until charred. Place in a bowl, cover with plastic wrap and let steam on the counter for about 10 minutes, until cool enough to handle.
In a small bowl, combine the tomato, onion, scallion and patis. Set aside.
Place the eggs in a shallow dish.
Peel the eggplant by making a slit lengthwise on both sides and sliding a knife underneath the skin to remove. Do not remove the top or bottom. Butterfly the eggplant open and making tiny slits all over to open the eggplant as far as it can go while still remaining whole. Soak the eggplants in the egg mixture for 2 minutes, while you are heating your pan.
In a large skillet, heat 2 Tbsp oil over medium heat. Drag one of the eggplants into the hot oil and spoon a tablespoon or two of egg mixture over the top. Fry until golden brown, about 2 minutes on each side, remove from the pan and drain on a paper towel. Repeat with the other 2 eggplants.
Serve over rice and garnish with salsa and fried fish.