“Like me, Filipinos adore eggs, for breakfast, lunch or dinner cooked in numerous different ways. I have fond memories of camping out in bamboo huts overlooking pristine waters in the remote islands in the Philippines and recall waking up and catching one of the local chefs strolling past us with a massive grin on his face, serving up an omelette stuffed with a whole aubergine. He wore the expression of supreme satisfaction that comes from a chef who knows just from looking at his simple creation how good it’s going to taste. Since there’s no better reason to feel smug, I’ve included this recipe so that you can too! Why not close your eyes and imagine you’re on a white sandy beach while you’re eating it.” Jeremy Pang, author of Jeremy Pang’s School of Wok
SERVES 4
4 aubergines
2 eggs
2 garlic cloves, finely chopped
Vegetable oil
1/4 teaspoon black pepper
Salt
Sawsawan (see page 146 of Jeremy Pang’s School of Wok), to serve
Preheat the oven to 210°C/450°F/Gas Mark 8. Rub 1 tablespoon of vegetable oil and 1/2 a teaspoon of salt all over the aubergines. Place them in a roasting tray and roast for 30–35 minutes.
Meanwhile, beat the eggs together in a mixing bowl, then season with the garlic, pepper and 1/2 teaspoon salt and mix well.
Once the aubergines are cooked through, they will look and feel soft with the skin slightly wrinkled and you will be able to push a fork or knife straight through without any resistance. If there is still some resistance, return to the oven for another 5 minutes and check again. Remove the aubergines from the oven and allow them to cool slightly, then peel, taking care to keep the flesh of the aubergines intact and attached to the stem. Lightly press the flesh of each aubergine down onto a plate with a fork to fan out slightly, shaping it into a flat pear shape.
Heat 2–3 tablespoons of vegetable oil in a large frying pan (about 40cm/16 inches, which should fit 2 of the flattened aubergines) to a medium-high heat. Dip 2 of the aubergines in turn into the beaten egg mixture so that they are well covered, place in the hot oil and fry for about 3–4 minutes until golden brown on the underside. Flip them over and fry on the other side until golden brown. Transfer to a plate lined with kitchen paper to drain the excess oil. Repeat with the remaining 2 aubergines. Serve with any of the sauces (Sawsawan) on page 46 on the side.