Ingredients
For the aubergines:
- 2 Isle of Wight Aubergines
- 4 eggs
- Salt and pepper, to taste
- 6 tbsp vegetable oil, for frying
For the dipping sauce:
- Juice of 2 lemons
- 2 tbsp soy sauce
- 1 garlic clove, peeled and finely chopped
- ½ tsp sugar
Method
Pierce the aubergines in a few spots with a fork and arrange on a baking tray.
Position the tray near the top of the oven. Turn the grill on to high, and grill for 10 to 15 minutes or until soft and the skins are starting to char. Remove from the oven and leave until cool enough to handle, then peel off the skins.
In a small bowl, beat 2 of the eggs with seasoning. Place one of the aubergines on a plate and flatten with a fork, then season with a pinch of salt and pepper. Pour the beaten egg over the aubergine and lift to make sure all sides are well coated. Repeat with the other aubergine and the other 2 eggs.
Heat 3 tablespoons of the vegetable oil in a non-stick frying pan on a medium heat. Once hot, slide in the aubergine and the egg, and cook until golden and crisp – around 3 – 4 minutes per side. Repeat with the other aubergine.
Mix the lemon juice, soy sauce, garlic and sugar to make the dipping sauce.
Serve each aubergine with rice, salad, cucumber slices and dipping sauce.
