1 kg eggplant
Cut the eggplant in small dice, beat the eggs, pour in the eggplant, season with salt, stir, leave for 2 hours, stirring occasionally.
Pour eggs with eggplant in a pan with oil, and cook, stirring occasionally over medium heat.
The garlic finely and add to the end of the fighting.
Before serving, sprinkle the eggplant in eggs with herbs.
The author of the recipe: Svetlana Khabibulina