Tortang Talong

Steps

1. Prick eggplants with a knife or fork.
2. Roast eggplants directly over a high gas flame, turning occasionally, until softened and skin is charred.
3. Remove from heat and let cool until safe to handle.
4. Peel off charred skin and rinse eggplants under cold water to remove any remaining skin.
5. Flatten eggplants with the back of a fork, keeping stems intact.
6. Heat oil in a wide pan over medium heat.
7. In a shallow bowl, beat eggs with salt and pepper until foamy.
8. Holding each eggplant by the stem, dip into the beaten egg and place in the hot pan.
9. Cook for 2 to 3 minutes per side until golden.
10. Repeat with remaining eggplants.