Prick them all over with a fork and roast in the oven for 35–45 minutes, turning occasionally. The skin should blacken and blister.
Remove from the oven and cool in cold water so the skin can be easily peeled. Alternatively, slice them in half and scoop out the soft flesh with a spoon.
Score them with a small cross, pour over boiling water, and let them sit for 5 minutes.
Use a slotted spoon to transfer them into a bowl of cold water.
Peel and press the cloves.
Heat a little oil in a pan, sauté half of the garlic, and add turmeric.
Beat the eggs in a bowl, season with Advieh, smoked salt, salt and pepper.
Make a well in the center of the eggplant-tomato mixture.
Sauté the remaining garlic, pour in the eggs, and mix everything together.
Continue cooking for 3–5 minutes until the eggs are softly set.
SERVE: Enjoy warm with fragrant rice or fresh bread.