Roast the eggplants over an open flame or grill, turning frequently, until the skin is completely charred and the flesh is soft, about 10 to 15 minutes.

Let the eggplants cool slightly, then peel off the charred skin while keeping the stem intact.

Gently mash the flesh of each eggplant with a fork to flatten it, creating a wide surface area for the filling.

In a skillet over medium heat, sauté the minced garlic and onion with a splash of oil until fragrant and softened, about 2 minutes.

Add the ground pork to the skillet and cook until browned and fully cooked through, seasoning with soy sauce and a pinch of pepper. Remove from heat.

In a large, wide bowl, whisk the eggs with the salt and remaining pepper until frothy.

Add the cooked ground pork mixture into the beaten eggs and stir to combine.

Heat the vegetable oil in a large frying pan over medium heat until it shimmers.

Holding an eggplant by the stem, dip it into the egg and pork mixture, ensuring the flattened flesh catches plenty of the ground meat.

Place the coated eggplant into the hot pan and spoon a little extra egg and pork mixture on top to fill any gaps.

Fry for about 3 to 4 minutes on each side until the egg is golden brown and crispy.

Remove from the pan and drain on paper towels to remove excess oil before serving warm.