Grill the eggplants until the insides are soft and the skin gets burnt. Peel the skin. Arrange the eggplants in a flat surface and press with a fork. Set aside.

Combine the beaten eggs, salt, and ground black pepper. Whisk to mix well.

Heat the oil in a frying pan.

Dip the eggplant in the egg mixture then lay flat on the pan. Fry for 1 minute.

While frying one side, arrange the chopped sweet peppers and scallions on top of the eggplant. Scoop a tablespoon or two of the egg mixture and pour over the eggplant.

Turn the eggplant over using a wide spatula. Fry the opposite side for 3 to 5 minutes in low to medium heat.

Top the other half with sweet peppers and scallions, then pour some beaten egg mixture over.

Flip the eggplant so that the opposite side gets cooked. Fry for 2 to 3 minutes.

Transfer to a serving plate. Serve.

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