Wash the aubergines and grill them whole either on the gas stove (over low heat) or in the oven (approx. 180 degrees) until the skin is almost burned off and easy to peel off. Remove the remains of the peel under cold water. Chop the eggplants and mash them with a fork or use a large mortar.
Heat some oil in a pan and briefly fry the crushed garlic cloves over low heat. Add a small teaspoon of turmeric, mix everything well and add the eggs. Fry briefly until they start to thicken. Put the garlic and egg mixture on a plate and set aside.
Put some more oil in the pan and add the aubergine puree. Fry briefly over low heat and add the drained tomatoes. Let everything simmer for about 30 minutes at a low temperature, stirring again and again. Add the egg and garlic mixture about 10 minutes before it is ready.
Serve with herbs and thin flatbread or basmati rice. Possibly pour a spoonful of sour cream over the aubergines.
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