Firstly: slit half the eggplants from its 4 sides, ensuring not to slit open completely- in the slitted space, put in some garlic pods & green chillies to get charred along with the eggplant as well- apply some oil all over its body before roasting it evenly on the normal oven or you can choose to roast it in your microwave too, following the same procedures- (I prefer the earlier method though)

Next: peel off the charred dry skins from the eggplant & mash it well, remove the seeds (if any)- set aside
Get ready with rest of the aforesaid ingredients as well-
Before skinning the eggplant, remove the charred garlic pods & green chillies separately into a plate/dish & mash along with the eggplant post skinning it nicely & evenly

Then, heat up a frying pan over the medium flame: add in the cooking oil to it- drop in it the chopped onions & a few more chopped green chillies (depending on how much spicy you want it to be)- continue sautéing until the raw smell goes off & it’s nicely sautéed

Next: add in the seasonings or adjust if the need be so- in goes the rest all other spices/ingredients mentioned above, mixing everything nicely well together until nicely combined and well blended to be properly infused with & well incorporated- sauté until you can see the oil is released to the surface of the pan

Once that’s done ✅ turning off the flame allow it to rest on the hot oven for another 5-8 mins time before serving hot- garnish it with some more finely chopped coriander leaves, olive oil-
If you’re using the eggs, then scramble the eggs separately into another frying pan & later on sprinkle the same on the top of this prepared Zaalouk dish

It’s absolutely ready to be served hot now with any types of Indian/Middle Eastern breads or hot steamed rice or pilaf or similar-
RELISH…..