Grill the eggplants until the color of the skin is black.

Let the eggplants cool for a while and peel off the skin.

Crack the eggs (2 or 3 at a time) and place in a bowl.Add salt and beat the eggs.

Place the eggplants on a flat surface and flatten carefully using a fork (avoid to peek holes in the eggplants).

In a pan, add and heat cooking oil (2 tbsp) and sauté garlic cloves, onion and tomato.

Add ground beef and let it simmer on medium heat until its done. Stir occasionally. Set aside.

Heat a pan (use one where the eggplant exactly fits in it, see picture) and pour cooking oil (2Tbsp).

On medium heat, put 1/4 of the beaten eggs in the pan and then put the flatten eggplant on top.

Add the ground beef on top, flatten so its compact and pour the rest of the beaten eggs.

After 2-3 mins, using a spatula on one hand and on the other hand, holding the end of the eggplant, flip the eggplant.

Let it fry for 2-3 mins.

Put on a plate and serve hot.