Roasted Eggplant

INGREDIENTS: ☑️ 2 eggs ☑️ Eggplant OR aubergine 1 kg ☑️ Tomato puree 400 g ☑️ 6 large cloves of garlic ☑️ Tomato paste 2 tbsp ☑️ Salt 2 tsp ☑️ Black pepper powder 1 tsp ☑️ Turmeric 2 tsp ☑️ Oil 3 tbsp ☑️ Chopped walnuts 4 tbsp (optional)

Broil eggplants in the pre-heated oven at 220C for about 40 minutes.

Chopp cloves of garlic and put them aside. Remove the skin of the eggplants and mash them.

In a non-stick pan over medium heat, pour 3tbsp oil, then fry 2tbsp tomato paste for 2 minutes.

Add chopped cloves of garlic and fry for 2 minutes. Add mashed eggplants. Fry until fully cooked. It should not be watery. Add salt, pepper and turmeric and mix.

Then add 400g tomato puree and cook with a lid on for 10 minutes.

Wisk two eggs and mix them with the eggplant mixture. If you like, you can add chopped walnuts. (For serving, you can also make sunny side-up eggs and put them on top of your serving dish.)

Serve and enjoy!