First we’ll need to char the eggplant. There are few ways of doing this. You can either grill it over the stove top until all the surface area is charred, then cool the eggplant, and peel off the skin. You could also use an oven broiler. But if you have a Philip Airfryer, it gets even easier! Just airfry it in 200C for about 10-15 minutes, depending on the size and thickness of the eggplant.
Beat the egg on a bowl and mix with cut chili and onion. Place the eggplant on top ensuring that it is fully coated with the eggwash. Mash or flatten the eggplant. Season with salt and pepper.
Heat some oil in a frying pan. Slide the eggplant to the pan and start frying it. If the bottom of the eggplant has set and is cooked, flip it over to cook the other side. Fry until it has set and has turned a lovely golden brown.
Transfer to the plate and enjoy while hot! To be truly Pinoy, eat it with banana ketchup as your condiment.