• Eggplant - 1 medium
• Eggs - 2
• Himalayan pink salt - to taste
• Red chilli powder - ¼ tsp or to taste
• Black pepper powder - to taste
• Spring onion (chopped)
• Cooking oil - 1 tbs
• Spring onion leaves (chopped)

Directions:

• Grease eggplant with cooking oil.
• Fire roast eggplant over medium flame until skin is charred and remove charred skin & set aside.
• In a bowl, add eggs, pink salt, red chilli powder, black pepper powder, spring onion & whisk well.
• Place roasted eggplant, smash & spread it with the help of a fork.
• In a frying pan, add cooking oil & cook eggplant on low flame for 2-3 minutes.
• Flip the eggplant & cook on low flame for 2-3 minutes.
• Sprinkle onion leaves & serve with bread!