Ingridiants:
(Serving 4 to 6 persons)
2 large or 6 Italian (Skinny) eggplants
One large onion chopped or Julian scliced
One can of petite cut tomatoes
2 cloves of garlic
2 eggs
4 tablespoon of olive oil
2 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of turmeric (optional)
How to make it:
Leave the eggplants with the skin on a grill with medium heath
Turn them around so they get charred on all side evenly
Remove from the grill and let get cool
Peal the burned black skin of the eggplants off
Chop the eggplant into small pieces and drop in a pot with the olive oil
Saute' for a few minutes then add the garlic
In a separate pan saute' the onions until golden brown
Add the chopped tomatoes to the pot containing the eggplant
Stir and then add the onions
Move the eggplants mixture to the side of the pan and create a space in the middle
Add a tablespoon of olive oil to the middle of the pile
Break the eggs and drop to the center of the pan
Let the eggs cook and stand until firm (You may stir the egg to make it more like a scrambled eggs)
Cut the eggs with the tip of a wooden spoon and mix
Add salt & pepper
Top with sour cream or "cream of whey" (Kashk) and serve toasted bread
This can be a nice warm eggplant dip for your party
Enjoy!
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