Directions

1. 1. Heat the oil or butter in a large heavy frying pan, and fry the onion and garlic on medium heat till the onion is soft and just turning golden.
2. 2. Add the aubergines and stir-fry till soft and lightly coloured. Stir in the tomatoes and cook till soft and disintegrated. Take the pan off the heat and let it cool a bit.
3. 3. Add the egg mixture and stir gently together till well mixed. Return to the heat, cover and cook over the lowest possible heat till the eggs are set, about 15 minutes.
4. 4. Turn it over by inverting it onto a plate and sliding it back into the pan, as described for Spanish Omelette. Cook for a further 5 minutes.
5. 5. Turn it out carefully onto a plate, garnish with the parsley or coriander and serve as a main dish with salads and curd.
6. 6. Variations: Bread and Courgette Eggah—Substitute sliced courgette (you can use toori) for the aubergines, and to the egg mixture add 3 slices of white bread, crusts removed, soaked in a little milk, then squeezed dry and crumbled.
7. 7. Spinach Eggah—Substitute 1/2 kg spinach, prepared, for the aubergines. Stew in a little oil in a kadhai with 1 clove crushed garlic till cooked. Dry it as much as possible over high heat, stirring all the time, and drain off any surplus liquid. Allow to cool a bit, and blend with the egg, to which you have added 1/2 teaspoon grated nutmeg.
8. 8. Meat Eggah—Substitute 1/2 kg mince for the aubergines. Fry a large finely chopped onion in 1-2 tablespoons oil till golden, add the mince, and stir-fry over high heat till it dries and browns. Stir in 1 teaspoon cummin powder, and 1/2 teaspoon garam masala powder and. Remove from the heat. Strain off any surplus fat through a strainer. Add the mince to the egg mixture together with a peeled and grated potato (optional).