Ingredients

Instructions

  1. Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
  2. Remove from oven& slightly cool& peel.
  3. Cut into 1/2” pieces.
  4. In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
  5. Add tomato, tumeric, eggplant, salt& pepper.
  6. Stir to evenly combine.
  7. Cook 1 or 2 minutes over medium flame.
  8. Add the beaten eggs.
  9. Just as the eggs begin to solidify, stir.
  10. Continue to stir until the eggs are completely solidified.
  11. Add more salt& pepper if desired.
  12. Place into a serving bowl& serve hot.