Grill the eggplants over an open flame grill or in a broiler until the skin is blackened and blistered. Let it cool and gently peel off the skin. After peeling, flatten them gently with a fork and keep the stem intact. Set eggplants aside.
After grilling the eggplants, prepare ground meat mixture. In a pan sauté the onion and garlic until fragrant. Add ground meat ( chicken/ pork/beef ) and chopped tomatoes until browned. Season it well with soy sauce, pepper, and salt to taste.
Take a shallow dish, beat the eggs & add a pinch of salt and pepper. In a heated skillet, pour a thin layer of oil and then dip each eggplant in the egg mixture before placing it in the pan. Place a spoonful of Giniling on top of the eggplant and press it gently so it sticks. Cover it with more beaten eggs.
Allow the Omelette to cook until golden brown on both sides. Always use medium heat. Too high burns it & too low makes it soggy. Take them out one by one and drain excess oil on a paper towel.
