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Ingredients
| eggplants: 1 |
| olive oil: 1/8 cup |
| onions: 1 (diced) |
| garlic: 3 cloves (minced) |
| plum tomatoes: 1 (diced) |
| ground turmeric: 1/2 tsp |
| eggs: 3 (beaten) |
| salt |
| black pepper |
Eggplant (Aubergine) Casserole
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
22 min -
Servings
5 serving(s)
Tags
- Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
- Remove from oven& slightly cool& peel.
- Cut into 1/2” pieces.
- In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
- Add tomato, tumeric, eggplant, salt& pepper.
- Stir to evenly combine.
- Cook 1 or 2 minutes over medium flame.
- Add the beaten eggs.
- Just as the eggs begin to solidify, stir.
- Continue to stir until the eggs are completely solidified.
- Add more salt& pepper if desired.
- Place into a serving bowl& serve hot.