1. Char the aubergine:

Start by stabbing the aubergine all over with a pork to piece through the skin. This will help it char more evenly. Charring the aubergine will give it that signature smoky flavour. If you have a gas stove, it’s super easy - just place the aubergine directly on the flame and turn it occasionally with some metal tongs until the skin is completely blackened and blistered. This should take about 5-10 mins depending on the size of aubergine used.

Alternatively, you can roast it in the oven at a high temperature until charred. Once done, allow it to cool fully while you prepare the rest of the steps.

2. Prepare the pork filling (optional if vegetarian)

In a frying pan, heat a little oil over medium heat. Add the minced garlic and onions, and sauté until fragrant and soft. Then, toss in the pork mince and cook until browned. Add the chopped tomatoes, soy sauce, and a dash of oyster sauce. Stir well and cook for about 5-7 minutes until the pork is fully cooked through. Set aside.

If not using pork, simply sauté the garlic, onions, and tomatoes with the sauces, following the same steps.

3. Combine with the eggs:

In a bowl, beat the eggs and season with salt and black pepper.

4. Peel and flatten the aubergine and dip into the egg mixture

Take the cooled aubergine and carefully peel off the skin. Now slice it down the middle but not cut through the stem as this helps to hold it together while you flatten the aubergine. Scrape the flesh with a fork and then dip it into the beaten eggs, pressing down on the flattened parts ensuring it's fully coated and absorbs the egg.

5. Fry to cook

Heat some oil over medium heat. Lay the aubergine flat into the pan, spoon the pork mince (or sautéed veggies) evenly across the eggplant. Pour more of the beaten egg over the top and gently push any egg mixture that's on the side towards the centre to seal it all together.

Cook for about 5 minutes each side, or until both sides are golden brown and cooked through. Flip it carefully by using the stem to help you to avoid breaking the eggplant.

6. Serve:

Once cooked, remove from the pan and serve hot. You can enjoy it with a side of white rice or on its own as a tasty omelette. Banana ketchup is recommended but some soy sauce and ketchup also work great.

Notes:

• Charring the aubergine gives this dish its smoky flavour, so make sure the skin is thoroughly blackened before peeling. You can cover it in a bowl to help make removing the skin even easier.
• You can swap the pork for other proteins like minced chicken or beef if preferred.
• Make sure the eggs and pork mixture evenly cover the aubergine so that each bite is packed with flavour.