INGREDIENTS
2
small/medium aubergines (eggplant)
6 tbsp
olive oil
15 cloves
garlic
2 tsp
ground cumin
1 tsp
smoked paprika
1 1/2 tsp
cinnamon
cayenne pepper
400 g
tin peeled tomatoes
4
eggs
Generous handful of Greek basil leaves, torn basil leaves, or chopped parsley
Pita or crusty bread, to serve