This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Pierce the eggplant with a fork and roast over open flame until skin is charred. Place in a bowl and cover. Set aside for 10 minutes. Peel the charred skin and flatten with a fork.
Step2
2 Min
Season each eggplant with a pinch of MAGGI® Magic Sarap®.
Step3
3 Min
Beat an egg in a deep plate and season with a pinch of MAGGI® Magic Sarap®. Dip the eggplant in the beaten egg.
Step4
10 Min
Fry eggplant with the egg until golden brown. Drain excess oil, transfer on a serving plate and serve.
Step1
of
4
Pierce the eggplant with a fork and roast over open flame until skin is charred. Place in a bowl and cover. Set aside for 10 minutes. Peel the charred skin and flatten with a fork.
Step2
of
4
Season each eggplant with a pinch of MAGGI® Magic Sarap®.
Step3
of
4
Beat an egg in a deep plate and season with a pinch of MAGGI® Magic Sarap®. Dip the eggplant in the beaten egg.
Step4
of
4
Fry eggplant with the egg until golden brown. Drain excess oil, transfer on a serving plate and serve.
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