Prep 10 mins
Cook 45 mins
I love this dish! My mother would go to the local farmers market every Saturday to buy the eggplants. She would come home and roast them and serve them with chopped tomatoes. sweet onions and a splash of patis (fish sauce). Cook this mixture down and add some beaten egg for a heartier dish. This is my comfort food the one dish no matter where I am that reminds me of home :)
- 2 large Japanese eggplants
- nonstick cooking spray
- 2 tablespoons canola oil
- 1 medium tomatoes, chopped
- 1 small sweet onion, sliced
- 2 -4 tablespoons fish sauce
- 4 large eggs, beaten
- salt & pepper, to taste
- Prick entire eggplant with a fork. Spray with a non-stick cooking spray and roast at 400 for about 25-30 minutes or until tender, turning once.
- Place in a bowl and cover with plastic wrap. When it is cool enough to handle remove skin and shred.
- Heat oil in a saute pan and add onions. When soft and translucent add tomatoes.
- Cook until tomatoes have broken down. Add shredded eggplant. Season with half the fish sauce and simmer.
- Add salt & pepper to taste to the beaten eggs. Careful with the salt. The fish sauce may be enough for you.
- Add eggs to the eggplant. Lower heat and stir until eggs are no longer runny. You don't want chunks of egg, so keep stirring, breaking up the egg into the eggplant mixture.
- Taste for seasoning, add more fish sauce if desired. Serve over steamed rice.