Peel the eggplant, split open and flatten lightly with a fork. Sprinkle with salt and pepper.
Heat a tablespoonful of oil in a frying pan.
Beat an egg with a pinch of salt and pepper.
Pour the beaten egg into the hot oil.
Place the eggplant at the center of the pool of beaten eggs.
When the eggs are firm but still wet on top, fold the sides inward to cover the eggplant.
Cook until the underside is lightly browned. Flip to brown the topside.
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