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طريقه التحضير |
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Remove crust off eggplant, dice, sprinkle with salt, set aside for 1 hour to make it rest . |
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Dry and fry until it gets a golden color. |
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Take away from flame and pound in deep bowl. |
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Add eggs after beating them and add onion, cumin, pepper and salt to the eggplants. |
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Beat mixture till you get a soft blend. |
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Heat ghee again and fry eggplant blend until the bottom sets. |
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Raise the edge to allow eggs go beneath. |
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Keep turning over and frying till both sides become brown in color. |
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Chop into thick chunks. |
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Cover each individual serving dish with yogurt and serve. |
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المقادير
