Summer means eggplant, and there's no better way to start off a Sunday than with this sublime combination of smoky eggplants and eggs.
Incidentally, the Filipino world is divided into those that add ground pork as a topping, and those that don't. The CC refuses to take sides in this particular debate. De gustibus ..., etc.
1 tbsp patis (substitute with salt)
Grill the eggplants until the skin is charred. If you don't have a grill (like the CC), stick them directly on top of the flame of the burner. Keep turning until it is nicely charred. Set aside.
When cool, the skin will peel off quite easily.
Gently smash the eggplant with a fork into a flat roundish shape (like the picture above.) Try not to puncture it. (If you do, don't worry too much. The eggs will seal it.)
In a separate bowl, crack the eggs. Add the patis and whip till blended.
Each eggplant will be dipped in this mixture and pan-fried.
Heat some oil in a skillet. When shimmering, add the egg-dipped eggplant. As the egg sets, you will need to gently wrap it around the eggplant.
Serve hot. (The topping above is Sriracha, of course!)