Wash the eggplant and dry it. Poke the eggplant in several places with a knife, rub it with oil, and then place it in the air fryer basket.
Air fryer the eggplant for 18 minutes. Once it's done, place the eggplant in a ziplock bag.
Add oil to a pan on medium heat. Then, sauté tomato paste for a couple of minutes, add minced garlic and chopped tomatoes, and cook on medium heat covered for 10 minutes until tomatoes are soft.
Meanwhile, take the eggplant out of the ziplock bag, peel it and chop it finely.
Add the chopped eggplant to the tomatoes, and add salt, black pepper, and turmeric powder.
Add two eggs and mix to combine. Cook for 3 more minutes.
Serve it with pita bread and enjoy.
Video
Notes
You don't have to scramble the eggs with the dip; you can fry eggs on the side and put the fried eggs on top of the eggplant dip before serving.
You can bake the eggplant or roast it on a grill.
Preheat the oven to 400 degrees F, and then roast the eggplant until soft, about 20-25 minutes.
To peel the eggplant easily after roasting, add the eggplant to a ziplock bag for 10-15 minutes; this will help the peeling process very easy.
Nutrition: Please note that the nutrition label provided is an estimate only.