Instructions

• Each eggplant is cut into two halves and then peeled.
• Slice up each half into 10-12 half-moons.
• Put slices in a bowl of water and add a teaspoon of salt.
• 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.
• While soaking the eggplant, place cast iron pan (if using one) in oven on 400˚.
• After half hour remove pieces from water and set on a towel.
• Crack eggs and scramble them in a bowl, then submerge the pieces one by one and set aside on a plate.
• 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.
• Using tongs so you won’t get splattered by hot oil, place pieces side by side till the bottom is covered.
• After two minutes lift up slices to check shade underneath.
• When browned, flip over. When all pieces are nicely browned on both sides, remove carefully with tongs to serving dish.
• Sprinkle with sea salt and cinnamon to taste. Repeat in batches till all are done.
• Eat while hot!