3 medium sized eggplants
4 eggs
1/4 kl ground pork
1/8 tbsp of salt
1/8 tsp of pepper
1/4 kl ground pork
1/8 tbsp of salt
1/8 tsp of pepper
Grill eggplant. Peel off burnt skin and crush and mix the pulp. Fry ground pork until pink. Mix with crushed eggplant. Beat eggs. Add salt and pepper and the pork/eggplant mixture.
Fry eggplant mixture in an egg ring. Serve hot. Best served with Del Monte Tomato Catsup.
