Prepare the eggplants by removing the skin. This can be done by baking the eggplant in 350F for 20 to 25 minutes. Gently peel the skin off after removing the eggplant from the oven and letting the temperature cool down. A quicker way is to burn the skin off by directly exposing the eggplant to fire, but this is not recommended for beginners.

After peeling the skin off the eggplants, arrange both eggplants flat in a wide plate. Using a fork, press the eggplant gently until it spreads-out and forms a paddle-like figure. Set aside.

Heat 2 tablespoons of cooking oil in a sauté pan.

Once the oil becomes hot, sauté the garlic and onion until the onion is soft.

Put-in the ground chicken. Stir fry for 2 to 5 minutes.

Add salt and pepper to taste. Stir, turn off the heat, and set aside.

Meanwhile, heat the remaining 4 tablespoons of cooking oil in a wide frying pan.

Once the oil is hot, quickly dip the eggplant in beaten egg and place it flat on the frying pan to fry.

Scoop about a quarter (1/4) of the cooked ground chicken and arrange it on top of the eggplant. Pour beaten egg on the ground chicken enough to cover everything, do not put too much though as you will still need the egg later.

Scoop some cooking oil from the pan and pour it over the top off the eggplant omelet. This will partially cook the egg on top and prevent the meat from falling apart.

Gently turn-over the eggplant (side with ground chicken facing down). Use a wide spatula to do this. Continue to cook in medium heat for 3 minutes. While doing this, scoop a quarter of cooked ground chicken and arrange it on top of the other side. Pour some egg on top of the ground chicken and scoop some cooking oil on top.

Flip the eggplant and cook the other side for 2 to 3 minutes.

Transfer the eggplant to a serving plate. Serve with rice and banana ketchup.

Share and enjoy!