Char the eggplants

• Char the eggplants over a stove burner or open flame until the skin is charred and the flesh is soft.
• Charring is essential: it gives the dish its signature smoky flavor.
• Scoop out the soft flesh and puree it.

Prepare the tomatoes

• Fry the tomatoes in a pan until soft, then peel them.
• Add the pureed charred eggplants to the pan and mix together.

Cook the garlic and eggs

• Push the tomato-eggplant mixture to the sides of the pan and pour a little oil in the center.
• Add the minced garlic and sauté briefly.
• Add the eggs and stir gently, without beating them too fast, so their flavor is preserved.

Combine and finish

• Once the eggs start to cook, mix everything together thoroughly.
• Cook until the eggs are fully set but still soft.
• Season with salt.

Serve

• Serve hot with bread or rice.