Eggs with Roasted Eggplant

(Baba Kannuç - Diyarbakır)

1 large eggplant, roasted*
2-3 tbsp olive oil
Eggs
Salt
Pepper

Garlic Butter Sauce:
1-2 garlic cloves, mashed with salt
1 tbsp butter

Mash the roasted eggplant and saute with olive oil in a small skillet for about 3-4 minutes at low heat. Make room for the eggs in the middle. Crack the eggs and cover. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk.

Meanwhile, in a small skillet, melt the butter to prepare the garlic sauce. Add in the mashed garlic. When it starts bubbling, pour it over, sprinkle red pepper flakes.

Serve it with Tandoori Bread, Isot pepper* and Ayran on the side:)

*Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place the eggplant in an oven tray and roast for about 20-25 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it. After draining, cut into small pieces with a knife.

*Isot pepper, also known as Urfa biber is a red Turkish pepper cultivated in the Urfa region of Turkey. It has a smoky, raisin-like taste. Urfa biber is less spicy than many other chile peppers, but provides a more lasting build of heat.