1 large eggplant (about one pound)
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
3 medium tomatoes, chopped
salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
4 large eggs
fresh parsley or mint leaves for garnish, optional
Preheat the oven to 425 degrees. Poke holes in several places around the eggplant using the tines of a fork. Roast the eggplant for 30-40 minutes, turning it occasionally, until it is soft. Remove from the oven to cool (it will collapse and shrivel). Remove the skin and place the roasted flesh into a bowl. Mash the flesh slightly and set aside. Heat the olive oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring once or twice, for 2-3 minutes. Add the eggplant, tomatoes, sprinkle with salt, turmeric and crushed red pepper. Cook for 8-10 minutes, stirring occasionally, or until the mixture is thick. Beat the eggs and gradually add them to the vegetable mixture, let the eggs set without stirring for about 30 seconds, then stir occasionally, until the eggs have set completely. (Alternatively you can spoon cracked eggs directly onto the vegetable mixture, cover the pan and let the eggs steam for 4-5 minutes or until cooked). If desired, garnish with fresh parsley or mint. Serve with flat bread.
Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.