*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Prick the skin of the eggplants in several places and place on the baking sheet.
Broil eggplants in the preheated oven, turning occasionally, until charred on all sides and completely tender when pierced with a fork, about 20 minutes. Remove from oven and allow to cool until easy to handle, about 15 minutes. Remove eggplants' stems and peel; dice flesh.
Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes and cook until soft, about 5 minutes. Stir in diced eggplant, salt, and pepper. Pour eggs over vegetables and mix until scrambled and no longer runny, about 5 minutes.