2 eggplants, large
8 eggs
garlic, peeled and pounded into a smooth paste
tumeric
salt, black pepper
liquid shortening
Prick two eggplants with a fork and place on a tin cookie sheet and stick in oven (400F). When soft, peel and mash. Fry lots of pounded garlic in hot oil with lots of tumeric. Add the mashed eggplants. Stir well and fry until it starts sticking to the bottom of the pot. Break the eggs into the eggplant mixture and stir vigorously. Cook until the eggs are no longer watery. Serve with plain rice, thinly sliced cucumbers and plain yogurt.
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