3w Mirza Ghasemi

• 2 (1 lb) eggplants, pricked with a fork
• 12 tablespoon olive oil
• 3 teaspoons garlic, chopped or 6 garlic cloves
• 2 tomatoes, chopped
• 5 large egg whites
• 2 large eggs
• 1 teaspoon salt (to taste)
• 12 teaspoon black pepper

1. Microwave the eggplants until they are mush inside, about 20 minutes depending on your wattage.
2. Scoop out the insides of the eggplants.
3. Discard the peels and stems.
4. In a broad, non-stick skillet, fry the garlic in olive oil until browned.
5. Add the tomatoes, eggplant pulp, salt, and pepper.
6. Fry on high heat until the tomatoes are cooked and most of the liquid has evaporated.
7. Beat the eggs and scramble them into the vegetables.
8. Cook until set.
9. Serve hot as an appetizer or side dish.

eggplants, olive oil, garlic, tomatoes, egg whites, eggs, salt, black pepper

Taken from www.food.com/recipe/3w-mirza-ghasemi-509606 (may not work)