This eggplant recipe was made a day after when I made eggplant mazza so you can grill your eggplants a day before but as you can see they get brown this time because I didn’t soak them in lemon juice and use them immediately anyway the taste is same just the color is darker. If as me you like to eat it simply with bread and yogurt with fresh mint or you can eat it with meat or rice as how you like. Just use your creativity!
What you need to get started is
1/2 cup organic eggplant (2 small or 1 big)
1 egg (optional)
1 tbs extra virgin olive oil
3 cloves of garlic
1 tsp sea salt
some parsley to decorate
Prepare the eggplants as same as eggplant mazza but don’t soak them into lemon juice use them directly.
Dice them finely or mash them (sometimes I like to cut them in small cubes you can do if you like).
If you use the egg first scramble the egg.
Heat the olive oil.
Put the eggs when they start to take shape stir them to create small pieces of eggs. (Like stir fried eggs)
Add eggplants cook them for 5 min.
Add salt and garlic cook 5 min. more.
That’s it it’s ready! it’s easy and quick for a delicious dish isn’t it?
Give it a nice shape decorate it with some parsley or herbs and enjoy!