Eggplant bharta with eggs

Ingredients

• 2 to 3 medium eggplants
• 3 eggs
• 75 g of chopped onion
• 120 g of onion paste
• 2 tablespoons of chopped garlic
• One piece of cinnamon
• 1 cardamom
• One clove
• ½ teaspoon of turmeric powder
• ½ teaspoon of chili powder
• 2 green chili peppers
• 4 tablespoons of mustard oil
• 2 tablespoons of grapes
• salt

Cook the eggs and eggplants in lightly salted water.

Once they have cooled, peel the eggs and remove the skins from the eggplants.

Heat the mustard oil in a frying pan, then add the grapes and cook until they are lightly browned. Set aside.

In the meantime, sauté the chopped onion until it is golden brown and crispy, then set aside some of it.

Sauté the chopped garlic and onion paste until browned.

Once they start to take color, add the cinnamon, cloves, and cardamom, and stir for a few minutes.

Add the turmeric, chili powder, and salt.

Allow the spices to brown well, then add the cooked eggplant and mix.

Once the mixture becomes smooth, add the chopped green chili peppers and sautéed onions, then continue to cook for a few more minutes.

Finish by breaking the eggs into a bowl and then adding them to the eggplant mixture while stirring.

Before serving, sprinkle with golden raisins and caramelized onions, and serve with warm bread or rice.