or eggplant omelette.

..

or aubergine fritter.

i'll get to the point.

i. grill:

aubergines | 10 pieces | medium-sized

i grill the aubergines over charcoal until they're soft
and the skin (nearly all black at this point) seems to peel off from the flesh.

i then let them cool and ̶f̶l̶a̶y̶ ̶ peel off all the skin
and gently flatten each one with a fork.

ii. mise en place

egg | 6 | beaten
pepper and salt | 1 tsp

tomato | 2 pieces | diced
spring onion | tstl
red onion | tstl | minced

optional but i love the added fragrance and flavour.

cooking oil | for frying

iii. mix...

all the ingredients save the aubergines.

iv. coat and fry.

i make sure to coat each aubergine with enough batter...
put it on a plate and just put more of the solid bits on top.

when the oil in the pan is hot enough,
i just slide it onto the pan.

i normally use very little oil for health reasons

and this is how it looks...

bob's your uncle!

..

thank god for farmers.

xx