Ingredients
2 to 3 medium Chinese eggplants
3 large eggs, beaten
1 handful of cherry tomatoes, quartered
3 tablespoons fresh cilantro, chopped
⅓ of a small red onions, diced
1 small jalapeno, minced
2 tablespoons vegetables oil
½ of lime juiced
salt and pepper
Instructions
<ol>
<li>Preheat broil. Place the eggplants on a rimmed baking dish.</li>
<li>Roast the eggplants about 15 minutes or until the skin looks partly burned turning once. Remove and let cool for few minutes before peeling the skin off.</li>
<li>Chop the eggplants discarding the stem.</li>
<li>In a medium bowl, beat the eggs and season with salt and pepper.</li>
<li>Preheat a non stick pan on medium heat. Add 1 tablespoon of oil.</li>
<li>Combine the eggplants and eggs together season a little bit. Scoop the eggplant mixture (like making pancakes) fry for 2 to 3 minutes per side. Transfer to a plate.</li>
<li>Mix all the ingredients for the salsa in a medium bowl. Season with salt and pepper.</li>
<li>Top with salsa. Enjoy!</li>
</ol>
