Prepare Roasted Eggplant

1. Preheat oven to 450 F.
2. Place long skewers through the eggplants and place on a baking tray, and bake in the oven for 40-45 minutes (turning  over half way through).
3. Add roasted eggplants to a bowl of ice water. Let sit for 1 minute.
4. Peel the skin off the eggplants. Remove the stems off the peeled eggplants. Mash the peeled eggplants (with a fork or masher). Set aside.

Prepare Cooked Tomatoes

1. Fill a medium pot with water, and add the ripe tomatoes. Bring to a boil and cook for 5 minutes.
2. Add the cooked tomatoes to a bowl of ice water. Let sit for 1 minute.
3. Peel the skin off the tomatoes. Remove the core. Mash the tomatoes (with a fork or masher). Set aside.

Prepare Scramble

1. Add 1 Tbsp cooking oil to a large pan on medium/high heat. Add the onion and sauté 3-4 minutes until golden.
2. Add the garlic, and sauté 1 minute.
3. Add the turmeric, salt, and black pepper. Combine.
4. Add the mashed eggplant, and sauté for 5-7 minutes.
5. Add the mashed tomatoes, cover, and cook for another 10 minutes on medium heat (stirring occasionally).
6. Add the Just Egg, and stir to combine. Let the Just Egg cook (about 5 minutes).
7. Add additional salt and black pepper to taste.
8. Serve with Persian bread or pita bread.