Pierce 3 globe eggplants all over with a fork. Char them on a grill or directly over a gas flame, turning regularly, until the skin is black all over and the flesh is soft.
Let them cool for a few minutes, then peel off the charred skin and finely chop or mash the flesh.
Heat 3 tablespoons of extra virgin olive oil in a large pan and briefly sauté 7 minced garlic cloves. Add 4 diced Roma tomatoes and cook until their excess liquid has evaporated.
Stir in the eggplant, raise the heat to medium-high, and cook until the liquid is almost gone. Stir in ½ teaspoon of turmeric, ½ teaspoon of black pepper, and 1 teaspoon of salt.
Add 3 lightly beaten eggs and stir them into the eggplant until cooked.
