Eggplant (aubergine) Casserole

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• 1/8 cup extra virgin olive oil
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 plum tomato (diced)
• 1/2 teaspoon turmeric
• 3 eggs (beaten)
• salt
• pepper

Recipe

• 1 place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
• 2 remove from oven& slightly cool& peel.
• 3 cut into 1/2â€? pieces.
• 4 in a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
• 5 add tomato, tumeric, eggplant, salt& pepper.
• 6 stir to evenly combine.
• 7 cook 1 or 2 minutes over medium flame.
• 8 add the beaten eggs.
• 9 just as the eggs begin to solidify, stir.
• 10 continue to stir until the eggs are completely solidified.
• 11 add more salt& pepper if desired.
• 12 place into a serving bowl& serve hot.