Roast or grill eggplant until mostly charred and the flesh has softened. Let cool and peel off the charred skin.

Using a fork, gently mash the eggplant until it is flatten. Keep the tip on to hold the eggplant meat together.

In a small bowl, beat egg and season with salt and pepper.

Heat cooking oil and Dip the eggplant in the egg mixture and fry.