I just garnished with a few fried onions. Toss rings of onion in flour and fry in oil until crispy.
1 large eggplant
1 medium onion, chopped
4 cloves garlic, crushed
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 tomato, peeled and diced
1 tablespoon tomato paste
2 eggs, lightly beaten
Preheat the oven to 400F.
Wrap the eggplant in foil and place on a baking sheet. Bake for about 30 minutes or until eggplant is very tender. Carefully open the foil and cut a slit in the eggplant. Scoop out the flesh and set aside. Discard the skin.
In a large pan over medium high heat, fry the onions and garlic in olive oil. Once they start to turn brown, add the eggplant and continue to cook until everything melts together and most of the liquid from the eggplant has evaporated.
Stir in spices, tomato and tomato paste. Cook over medium heat for about 10 minutes until the tomatoes get soft. Push the mixture to one side of the pan. Add a splash more oil and add the eggs to the empty side of the pan. Cook the eggs half way (give them a few stirs) then mix everything together. Continue to cook until the eggs are cooked through. Serve with warm pita.
Tip: To peel the tomato, bring a small pot of water to a boil. Cut an x in the bottom of the tomato. Place in the boiling water just for a minute or two. The skin should peel off easily. I made a small amount but you can easily multiply the ingredients for a larger family. You could bake the eggplants uncovered or grill them until the skin splits, but be careful not to let them dry out or you won't get much flesh out of them in the end.