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Tortang Talong (fresh from farm)

Ingredients 4 medium eggplants 4 eggs 1/2 tbsp salt 2 pinches paminta (black pepper) 1 pinch MSG (optional) Cooking oil for frying 1. Roast the eggplants directly over a gas flame or Boiled for 7-10 mins until soften. 2. Peel & Flatten. Let cool, peel off the charred skin (leave the stem on), and flatten the flesh with a fork on a plate. 3. Mix Whisk the eggs, salt, paminta, and MSG together in a wide bowl. 4. Coat Dip a flattened eggplant into the egg mixture until fully coated. 5. Fry Heat oil in a pan over medium heat. Fry the eggplant for 2–3 minutes per side until golden brown, pouring a little extra egg on top as it cooks. Serve hot with rice and banana ke tchup or soy sauce!