Eggplant and Egg Purée

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preheat the oven to 200 ° C.
Wash eggplants and prick several times with a fork. Place the eggplants in the oven and grill on each side until the eggplants are cooked through (turn several times). The peel should turn a little black. Then let it cool down a bit and peel off the shell.
Finely chop the garlic cloves. Let the oil get hot in a pan and then fry half of the garlic in it for about 1 minute and sprinkle with the turmeric. Cut the aubergines into small pieces and add them. Fry the whole thing until a solid mass is formed.
In the meantime, whisk the eggs and season with salt. Use a wooden spoon to push the aubergine puree to the edge of the pan so that there is a free space in the middle. Heat a little oil in it and fry the remaining garlic in it. Then pour the eggs over the garlic. Mix everything together and continue to fry briefly.
It goes well with flatbread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.