Wash eggplants. Grill them over charcoal until done – test doneness by poking the skin with fork. They would also look a bit splintered. Another option is to broil them in the oven at 350° for about 45 minutes.

Beat eggs while adding salt and pepper. Set aside.

Skin the grilled eggplants, separately. Gently press the eggplant meat (one at a time) with fork - just to flatten them – on a plate. Pour beaten eggs onto the beaten eggplants and leave for a few a minute, so that the eggplant takes in the eggs. Fry gently over medium heat.

Repeat with the other 3 eggplants.