4 pcs eggplant big
4 pcs egg, beaten
4 pcs tomatoes, quartered
1 onion diced
2 cloves garlic minced
1. Grill eggplant until all its skin is burned, then peel it off.
2. Saute garlic until brown, then onions, cook until transparent.
3. Add in tomatoes, cook until soft, then add in peeled eggplant.
4. Cook until eggplant is throughly mashed, add oil if desired, then add in the egg.
5. Cook until dry.
Best served with boiled bananas, pandesal, or steamed rice.
Serves 5-6 people.