3w Mirza Ghasemi

1. 1

   Microwave the eggplants until they are mush inside, about 20 minutes depending on your wattage.

2. 2

   Scoop out the insides of the eggplants.

3. 3

   Discard the peels and stems.

4. 4

   In a broad, non-stick skillet, fry the garlic in olive oil until browned.

5. 5

   Add the tomatoes, eggplant pulp, salt, and pepper.

6. 6

   Fry on high heat until the tomatoes are cooked and most of the liquid has evaporated.

7. 7

   Beat the eggs and scramble them into the vegetables.

8. 8

   Cook until set.

9. 9

   Serve hot as an appetizer or side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.