1

Grill eggplants until tender (the skins are charred and blister appears).

2

Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.

3

In a bowl, beat the eggs and season with salt and pepper.

4

In a skillet, heat sufficient cooking oil over medium heat for deep frying. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

5

Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.