4pieceseggplant (brinjal, aubergine, or guinea squash) - about 500 grams
2tablespoonscooking oil - for sauteing
4clovesgarlic - minced
50gramsgreen onions (scallions or green shallots) - chopped
4piecesred chili (red chilli in British English) - finely sliced
300gramsground pork (minced pork) - I used pork for this recipe
¾teaspoonsalt
½teaspoonground black pepper
8mediumegg - beaten
125millilitercooking oil - for frying
1largetomato - seeded, sliced small
Instructions
Heat a saucepan of water within the water until boiling, then broil eggplant until slightly soft to last approximately 15 minutes, remove and let cool slightly.
Halve the eggplant lengthwise into three parts but do not drop out, so it is shaped like a fan. Press slightly to slightly flattened eggplant (eggplant can also be steamed in the sides before).
Heat oil in a skillet, saute garlic and onion until fragrant, add sliced peppers, meat, salt, and pepper, stirring until meat changes color, remove from heat. Then divide the meat mixture into 4 parts.
Whisk 2 eggs in the container. Enter the first part of the meat mixture into the beaten eggs, stirring until blended.
Heat 2 tablespoons of cooking oil in a pan, add 1 slice of eggplant fan. Pour the eggplant with 1 part of the egg-meat mixture.
Sprinkle eggplant-flush surface with hot oil. Fry until just cooked eggs, remove, drain on paper towels. Do the same for the rest of the ingredients.