RECIPE COURTESY OF JAKE BELMONTE
5 long eggplants
3 fresh eggs
1 teaspoon sea salt
4 tablespoon vegetable oil
Grill the eggplant over an open flame (charcoal is best) until the skin is charred but not too burnt. Let it cool and peel off the skin. Set aside.
In a mixing bowl, whisk the eggs until frothy.
Using a non-stick skillet, heat the oil over medium heat and place the eggplant down to fry, at the same time flattening it using a spatula.
Pour the whipped eggs making sure to spread evenly throughout the top the and bottom of the frying eggplant. Continue to fry the eggplant and egg mixture making sure that both sides are cooked through, about 3-5 minutes per side.
Serve with rice, tomato-onion salsa and fresh green onion.