- 4 medium-size eggplants
- 4 gloves garlic, minced
- 1 onion, diced
- 2 medium-size tomatoes, diced
- 3 pieces egg, beaten
- 4 tablespoons vegetable oil
- salt and pepper to taste
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- oil for frying
- Grill eggplants until skin are charred and blister.
- Let it cool then peel off the skin; chop the flesh. Set aside.
- In a pan, heat oil and saute garlic, onion and tomato.
- Add chopped eggplant and season with salt and pepper. Stir and cook for 5 minutes.
- Add beaten eggs and continue stirring for two minutes.
- Remove from heat, cool for a bit and add a little flour before rolling them into balls.
- Dredge then fry. Transfer to serving plate and serve.
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