3 Asian eggplants, roasted or broiled, then peeled1 tablespoon fish sauce1 tablespoon vegetable oil3 pieces of garlic, peeled and minced1 large onion, chopped3 large tomatoes, chopped; divided, use ½ tomato, sliced for garnish2 eggs, beaten1 teaspoon sea salt1 teaspoon freshly ground black pepper
Roast or broil the eggplants for about 15 to 20 minutes over high heat. When outer skin turns dark and burnt, peel it off.
Mash the eggplants, add the fish sauce. Set aside.
In a medium-sized skillet, heat vegetable oil. After 2 minutes, when oil is hot, sauté the garlic, onions and tomatoes.
Add the eggplants. Slowly pour the beaten eggs.
Cook 6 minutes more till eggs are absorbed and the dish looks dry.
Season with salt and pepper. Garnish with sliced tomatoes.