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.
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