Eggplant Mirza

Name: Eggplant Mirza
Ingredients: 4 Japanese eggplants; 1 tablespoon butter; 1 onion, diced, or to taste; 1 tablespoon minced garlic; 5 Roma tomatoes, diced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 6 eggs, beaten

8 ingredients

3 steps

Ingredients

4 Japanese eggplants
1 tablespoon butter
1 onion, diced, or to taste
1 tablespoon minced garlic
5 Roma tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 eggs, beaten

Directions

1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Prick the skin of the eggplants in several places and place on the baking sheet.
2

Broil eggplants in the preheated oven, turning occasionally, until charred on all sides and completely tender when pierced with a fork, about 20 minutes. Remove from oven and allow to cool until easy to handle, about 15 minutes. Remove eggplants' stems and peel; dice flesh.
3

Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes and cook until soft, about 5 minutes. Stir in diced eggplant, salt, and pepper. Pour eggs over vegetables and mix until scrambled and no longer runny, about 5 minutes.