Eggs with Roasted Eggplant

(Baba Kannuç - Diyarbakir)

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 small skillet for about 3-4 minutes over low heat. Make room for the egg in the middle. Break the egg and cover with the lid. When the egg white is cooked, take it from the heat. Do not over cook 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 over it, sprinkle red pepper flakes.

Serve with Tandoori Bread, Isot pepper* and Ayran:)

*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 eggplant an oven tray and roast for about 20-25 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any hard seeds. 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.