Step 1

Pierce the eggplant on all sides with a fork. Place on a wire rack and broil on high for 20-25 minutes, flipping halfway, or until the skin has wrinkled and has blackened/browned in color.

Step 2

Let the eggplants cool for at least 5-10 minutes before peeling off the darkened skin, leaving the stem attached.

Step 3

With a fork, flatten out the eggplant by gently mashing it into a fan shape. Set aside.

Step 4

Beat together the eggs, salt, and pepper until well combined.

Step 5

Dip the flattened eggplants into the beaten egg mixture. Immediately fry on an oiled pan over medium heat for 2-3 minutes on each side, or until golden brown in color on both sides.

Step 6

Drain any residual oil and let cool. Top with chopped scallions and serve with banana ketchup.