I saw this recipe in Salma Husain's The Emperor's Table - The Art of Mughal Cuisine and was totally intrigued by it . Some online reading and I adapted the recipe taking reference from the net as well . Here I am adding Salma Ji's recipe with my adaptions from Najmieh Batmanglij recipe of the same dish .This is an Irani recipe I believe and is eaten with curd .
500 Grams Eggplant.
2 Spring Onions Chopped.
1 Tablespoon Flour ( Not in recipe ).
1/2 Teaspoon Baking Powder ( Not in recipe ).
1/2 Teaspoon Garlic Paste ( Not in recipe ).
1 Tablespoon Parsley ( Not in recipe ).
Juice of 1 Lemon ( Not in recipe ).
Heat eggplant in a pan and cook till soft with some ghee.Cool and mash to pulp.
Lightly brown onions and garlic , mix into mashed eggplant.
Beat eggs adding all ingredients and bake at 170C till firmly set - 12-15 minutes , or cook in a pan as you would a regular omelette . This was delicious !