Wash the eggplants and pierce the skin multiple times with a fork. Grill them over an open flame or broil in the oven until the skin is completely charred and the flesh is soft.

Let the eggplants cool slightly, then gently peel off the charred skin, leaving the stem attached. Flatten the flesh with a fork to create a wide surface.

In a skillet, heat 1 tablespoon of oil over medium heat. Sauté the garlic and onion until fragrant.

Add the ground pork to the skillet. Cook until browned and cooked through. Season with soy sauce, salt, and pepper. Remove from heat and set aside.

In a wide shallow bowl or plate, beat the eggs and season with a pinch of salt.

Heat the remaining oil in a large frying pan over medium heat.

Dip one flattened eggplant into the beaten egg mixture, ensuring it is well coated. Place it gently into the hot pan.

Immediately spoon half of the cooked ground pork mixture on top of the flattening eggplant in the pan. Spoon a little extra egg mixture over the meat to help bind it.

Cook for about 2-3 minutes until the bottom is golden brown. Carefully flip the omelet and cook the other side for another 2-3 minutes until the eggs are fully set.

Repeat with the second eggplant. Serve hot, garnished with chopped green onions.