Roasted Aubergine with Garlic and Egg

Ingredients:

• 3 Aubergines
• 4 cloves Garlic, finely grated
• 1/2 tsp Turmeric
• 2 tbsp Olive Oil
• 1 Egg
• 2 tbsp Tomato Puree
• Salt and Pepper

Method:

• Preheat the oven to 200 C/ Gas mark 6.
• Roast the aubergines in the oven for 10 minutes, turning occasionally, until they are soft, the remove from the oven and leave to cool.
• Remove the skin from aubergine and mash them using two forks.
• Fry garlic in the oil in a shallow saucepan for 2 minutes, then add mashed aubergine to the saucepan and mix well with garlic before cooking on medium heat for another 10 minutes, stirring continuously.
• Add tomato puree and turmeric to aubergine mixture and season with salt and pepper.
• Break the egg on top of the aubergine, cover and cook on low heat for another 5 minutes or until the egg is set.
• Serve with boiled rice and Greek yogurt on side.