Wash the eggplant and pat it dry. Hold it over a fire (i.e. stove burner) until the outside is charred and burnt.
Place eggplant on a plate and scrape skin away with a fork, removing as much char as possible. Then mash flat with a fork, keeping the eggplant in one large piece. You may leave the stem on or cut it off.
In a bowl, mix the eggs with a fork, then add chopped onions, garlic and tomato.
Place oil in large frying pan and heat. Put in eggplant, then pour egg mixture over the top. Fry 5-7mins, or until egg mixture is firm at the top. Flip and fry other side until browned.
Drain oil on paper towels. Serve hot with ketchup, or hot sauce and sour cream.