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Prepare the eggplant according to your method of choice (grill, open-flame, broil, or boil).Cover the eggplants with aluminum foil and let them cool and soften for at least 10 minutes. Once cooled, peel off the charred/darkened skin to expose the flesh, but leave the stem attached.
In a separate bowl, beat together the eggs, salt, and pepper until well combined.
Add the eggplant to the beaten egg mixture. With a fork, flatten out the eggplant by gently mashing it into a fan shape. Flip the eggplant to ensure even coating with the beaten egg.
Fry the eggplant in an oiled pan over medium heat for 2-3 minutes on each side, or until golden brown in color (be sure to pour the remaining egg mixture on top!)
Drain any residual oil and let cool. Top with chopped scallions and serve with banana ketchup.