3-4 talong (long variety), steamed, broiled, grilled or boiled until soft but not too mushy
2 eggs, beaten
1 c. of flour or bread crumbs
salt and pepper to taste
cooking oil for frying
Cooking procedure :
Peel off the skins of the eggplants, leaving the stems on. Flatten the bodies with the back of fork.
In a shallow bowl, blend together the beaten eggs and flour until smooth. Season with salt and pepper.
Heat the cooking oil in a wok or frying pan until it starts to smoke. Holding the eggplant by the stem, dip it in the batter and lower onto the hot oil. Fry until golden.
Serve with rice. Enjoy! :)
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