Wash and dry eggplant. Pierce each one, a few times with a fork to vent. Then put them directly on the flame of stove top. Turn the flame to medium. Allow eggplants to roast over the flame for about 10-15 minutes, and until eggplants charred and collapsing, and time to time turn eggplant over as it cooks.

Then, remove it from the heat and proceed to peeling grilled eggplants. Then chop them and, Place them in a strainer or colander, for about 10 minutes, so the juice will drain off..

Chop herbs and eggplants.

Mix eggs, flour, garlic powder, salt, pepper and turmeric in a large bowl.

Add chopped eggplants and herbs to the egg mixture and mix all ingredients until well combined.

Heat some oil in a pan over medium low heat. Pour the eggplant mixture into the pan. Cover the pot with a lid and cook for about 20 minutes or until the surface cooked and is firm to touch. Then, put a round plate over the pan and invert the eggplant frittata onto the plate. Then, carefully slide the frittata into the pan from the plate and cook for another 10-15 minutes until golden brown. but this time do not cover the pan with a lid.

My recipe for eggplant frittata is easy to make with amazing flavour. It can be served hot or cold and believe me or not, leftover frittata (koko) is double tasty. Our koko is ready and serve it wit salad or yogurt or sour cream.