Grill the eggplants until fully cooked.

Grill the tomatoes.

Finely chop the garlic and sauté it in oil.

Add the eggs along with salt, pepper, and turmeric. After about 5 minutes, stir well until the eggs are fully cooked. Use a spoon to break up the eggs and garlic into small pieces.

Remove the egg mixture from the pan. In the same pan, add the grilled eggplants, mash them well, and sauté with salt, pepper, and turmeric for about 30 minutes.

Add the mashed grilled tomatoes or the tomato paste and sauté for another 5–10 minutes.

Add the garlic and egg mixture back in, stir well, and remove from heat.

Note: If you use tomato paste instead of fresh tomatoes, sauté the tomato paste briefly, then add a small amount of water.