Ingredients

4 servings

• 8 smafll seedless eggplants
• 4 cloves of garlic, finely chopped
• 4 eggs
• 2 medium tomatos
• 1/3 cup of cooking oil
• salt
• black pepper

Preparation

Bake the eggplants in oven until cooked, then Take them out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces.

Cook the tomatoes in boiling water for 2-3 minutes to be able to peel them easily. Then cut them into small pieces.

Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatoes, salt and pepper, mix and cook further until water boils off.

In a bowl, beat eggs well with a fork, then fry separately until half-cooked.

Add the “omelette” to the cooked eggplants’ and tomatoes, mix and fry further for 1-2 minutes.

Served with white rice or Iranian bread.

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