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3 Asian eggplants, roasted or broiled, then peeled
1 tablespoon fish sauce
1 tablespoon vegetable oil
3 pieces of garlic, peeled and minced
1 large onion, chopped
3 large tomatoes, chopped; divided, use ½ tomato, sliced for garnish
2 eggs, beaten
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Roast or broil the eggplants for about 15 to 20 minutes over high heat. When outer skin turns dark and burnt, peel it off.
Mash the eggplants, add the fish sauce. Set aside.
In a medium-sized skillet, heat vegetable oil. After 2 minutes, when oil is hot, sauté the garlic, onions and tomatoes.
Add the eggplants. Slowly pour the beaten eggs.
Cook 6 minutes more till eggs are absorbed and the dish looks dry.
Season with salt and pepper. Garnish with sliced tomatoes.
Elizabeth Ann Quirino, based in New Jersey, is a journalist, food writer and member of the International Association of Culinary Professionals (IACP). She blogs about Filipino home cooking and culinary travels to the Philippines on her site AsianInAmericamag.com.
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