Roast the eggplant over open flame until the whole eggplant becomes soft and juicy, then fully peel the skin.
In a separate shallow bowl, whisk together two eggs, fish sauce, salt, and pepper. Note: the amount of salt depends on the saltiness of your fish sauce
Place the eggplant in the egg mixture. Using a fork, gently scrape the eggplant to flatten it out across the egg mixture. It should look like a fan.
Heat some oil on a medium nonstick pan, then pour in the omelette and eggplant.
Once the bottom side is cooked, flip the omelette over. Remove from the pan and serve hot with a side of rice and dips (optional).