This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
Pierce the eggplant with a fork and roast over open flame until skin is charred. Place in a bowl and cover. Set aside for 10mins. Peel the charred skin and flatten with a fork.
Sauté garlic, onion, tomato and MAGGI® Ginisahog in oil. Pour water and cook for 2mins. Set aside.
Beat 1 egg, season with ¼ tsp of MAGGI® Magic Sarap®, 3tbsp of the tomato mixture and place on top of the eggplant. Fry for 2mins per side. Drain to remove excess oil.
Repeat with the rest of the ingredients. Transfer on a serving plate and serve with preferred dipping sauce.
Sherlyn