My two most favourite preparations of aubergine are traditionally performed by my Da; either barbecued and marinated or barbecued and then wrapped around feta and chargrilled red peppers... YUM! But those are recipes for another time!
Today's recipe results in a crispy, crunchy exterior and creamy, egg-planty interior. I learned this from the Korean house-guest of a Childhood friend of my Ma's (try saying that 10 times fast!)... But I'm not sure of the actual origins.
