Aubergine à se lécher les doigts

Ingrédients

• Three medium size black eggplants
• Three large eggs
• 3/ 4 cup avocado oil
• One teaspoon Himalayan sea salt
• Sprinkled cinnamon to taste

Préparation

1. 1

   Each eggplant is cut into two halves and then peeled.

2. 2

   Slice up each half into 10-12 half-moons.

3. 3

   Put slices in a bowl of water and add a teaspoon of salt.

4. 4

   Soak in water for half an hour. You'll discover that eggplant floats! Perhaps giant pieces could be used as life jackets. Kidding aside, you might need to cover with a lid to keep them submerged.

5. 5

   While soaking the eggplant, place cast iron pan (if using one) in oven on 400˚.

6. 6

   After half hour remove pieces from water and set on a towel.

7. 7

   Crack eggs and scramble them in a bowl, then submerge the pieces one by one and set aside on a plate.

8. 8

   Remove pan from oven (if cast iron). Place the pan you are using on stovetop on medium high heat, and pour in about 1/4 cup avocado oil.

9. 9

   Using tongs so you won't get splattered by hot oil, place pieces side by side till the bottom is covered.

10. 10

    After two minutes lift up slices to check shade underneath.

11. 11

    When browned, flip over. When all pieces are nicely browned on both sides, remove carefully with tongs to serving dish.

12. 12

    Sprinkle with sea salt and cinnamon to taste. Repeat in batches till all are done.

13. 13

    Eat while hot!