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Step 1
Preheat the oven to 375 °F. Line a baking sheet with parchment paper.
Step 2
Use a fork to poke holes in the eggplants, then lightly drizzle with oil.
Step 3
Bake for 30 - 45 min, depending on the size of the eggplant. Remove from oven and let cool.
Step 4
Peel the eggplants (leave the stem on) then flatten with a fork.
Step 5
Scramble the eggs. Then combine with oyster sauce, onion, and garlic.
Step 6
Heat a pan with oil at medium heat.
Step 7
Pour some of the egg mixture into a shallow dish. Dip the eggplants and add to the pan.
Step 8
Pour about half the remaining egg mixture on top. Cook for about 3-4 minutes, then fold over the sides. Flip then cook another 2 minutes. Repeat for the other eggplant.
Step 9
Season with salt and pepper to taste. Serve with rice, green onion, tomatoes, cucumber, and ketchup/chili sauce.