Preparation: 4 eggplants (green skin), 3 eggs, 3 tablespoons oil, 2 teaspoons salt, 1 teaspoon sugar.

I. In the first step, beat the eggs in a bowl with 1 teaspoon of salt as shown in the picture below.

Two: Wash the green skinned eggplant with water and cut into strips as shown in the picture below.

Third, a small amount of diced eggplant, add to the egg and whisk well, as shown in the picture below.

four, put 2 tablespoons of oil in the pan, heat the oil, pour in the egg and eggplant liquid, fry, serve and set aside.

Fifth, add 1 tablespoon of oil to the pan, heat it up and stir fry the eggplant, as shown in the picture below.

Sixth, then pour in the fried egg, stir fry evenly with a spatula, as shown in the picture below.

VII: Add water, 1 tsp salt, 1 tsp sugar, and stir-fry for a few seconds, as shown in the picture below.

VIII: Then cover the pot with a lid and cook until the soup in the pot reduces, as shown in the picture below.

9, after the juice out of the pot to plate, so the eggplant scrambled eggs have been done.