- 2 large eggplant
- 3 Eggs
- 2 Medium Size Tomatoes
- 2 tbsp Minced Garlic
- 1 tbsp Turmeric
- 2 tbsp Minced Ginger
- Black Pepper
- Chopped Green Chillies
- Freshly Chopped Coriander
- Salt to Taste
- 3 tbsp of Olive Oil
Directions
1Heat oven grill to 450 degrees. Prick the eggplants all over with a fork. Cook them until the vegetable is very tender. Rotate the eggplant frequently and let the skin get fully sear. This process will take approximately 45mins.
2After 45mins remove the eggplants from the heat and let them rest for 10mins. When they have cooled down, remove the skin and discard. Now mash the cooked pulp with a fork and keep aside.
3Meanwhile, take 2 medium size tomatoes you can remove skin if you desired or can chop coarsely and set aside. Now break the eggs into a mixing bowl and add minced garlic, 1tbsp of turmeric, minced ginger, chopped green chillies, salt to taste, black pepper and whip them nicely.
4Heat a pan with 3 tbsp of olive oil. Add mash eggplant and tomatoes, season with remaining salt and pepper. Stir and cook until liquid is mostly evaporated. Now add eggs and mix them well. When it is thoroughly mixed, turn off the oven. Eggplant with eggs dish is ready. Serve it with freshly chopped coriander.
