Cooked eggplants in boiling water until soft (around 20 -25 minutes). Let it cool. Peel off the skin and on a plate, flattens the meat with the back of a fork. Sprinkle with salt.
Lay the eggplants on a square casserole. Pour the beaten eggs over it. Make sure the eggplants are fully coated with eggs.
Heat oil in a frying pan over medium high heat. Bring the casserole close to the pan and gently lower the eggplant onto the heated oil, spooning some egg mixture on top of the eggplant.
Fry until golden brown and eggs have set, flip over and brown the other side.
Drain on paper towel. Serve with steamed rice. Enjoy!
Recipe by Salu Salo Recipes at https://salu-salo.com/eggplant-omelette/