Mirza Qasemi

INGREDIENTS FOR PEOPLE 6

• 6-7 medium-sized aubergines
• 6 cloves of garlic
• 150 g of oil
• 3-4 egg
• 1-2 ripe tomatoes
• Salt
• Pepper

PREPARATION

Roast the washed and whole aubergines on a charcoal grill or in the oven until cooked. Peel them, remove any seeds and crush them well in a bowl. Blanch the tomatoes, peel them and chop them. Crush the garlic cloves in a mortar or garlic press. Pour some oil into a pan, preferably enameled, first put the crushed garlic and let it brown (but don't burn!), Then the aubergines and the tomato. Cook for a few minutes until the water has evaporated completely and the oil comes to the surface. Season with salt and pepper. Finally add the well beaten eggs and cook, stirring constantly until they are congealed. Serve hot or cold on a tray garnished with tomato slices. Excellent as an appetizer or evening snack accompanied by warm bread.