Grill the eggplants until steam comes out (about 4 to 6 minutes per side).

Remove the eggplants from the grill; let the temperature cool down; peel-off the skin and then set aside

Meanwhile, heat 1 tablespoon of cooking in a pan.

Sauté onion, garlic, and tomato

Add the ground pork. Cook until color turns medium brown (about 8 to 10 minutes)

Put-in soy sauce, 1/2 teaspoon salt, and ground black pepper. Stir; turn off heat, and then set aside.

Add remaining salt with the beaten eggs and then beat once more.

Dip the eggplants in the beaten egg mixture.

Heat a clean pan and then pour-in 1/2 cup cooking oil.

Put-in one egg plant. Scoop about half of the ground pork mixture and distribute on top of the eggplant

Pour-in about 2 to 3 tablespoons of beaten egg mixture over the ground pork.

Gently flip the egg (using 2 spatulas if possible) to cook the other side. Cook for 3 to 4 minutes in low to medium heat.

Remove from the pan and transfer to a serving plate.

Serve with banana ketchup and steamed rice.

Share and enjoy!