Eggplant peel, cut into cubes, add salt and drain, smothered with less fat, and smash with a fork. Add beaten eggs, green onions, salt and pepper. Pour into a buttered baking dish - I use square, 25x25 cm, not big to be done very thin omelet. Bake in medium oven until eggs are firm - the omelet becomes slightly porous. Cut into pieces (I cut it into circles with a cup) and pour sauce beaten with yogurt dill and garlic.