Roast the eggplants over an open flame stove burner or under an oven broiler until the skin is charred black and the flesh is soft. Allow them to cool slightly.

Carefully peel off the charred skin from the eggplants, leaving the stems intact. Gently flatten the flesh of each eggplant with a fork.

In a skillet over medium heat, sauté the minced garlic and onion until fragrant. Add the ground pork and cook until browned and fully cooked through. Season with half of the salt and pepper. Set aside.

In a wide, shallow bowl, beat the eggs with the remaining salt and pepper.

Heat the vegetable oil in a large non-stick pan over medium heat.

Dip one flattened eggplant into the egg mixture, coating it well. Place it gently into the hot pan.

Immediately spoon a portion of the cooked pork mixture onto the center of the frying eggplant and sprinkle with cheddar cheese.

Spoon a small amount of extra beaten egg over the meat and cheese to help bind the filling.

Fry for 3-4 minutes until the bottom is golden brown. Carefully flip the omelet and cook for another 2-3 minutes until the egg is set and the cheese is melted.

Remove from heat and serve hot with steamed rice.