Steps

1. Cut off the ends of 2 eggplants (250g) and peel them in stripes using a peeler.
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2. Diagonally cut the peeled eggplants and chop them into bite-sized, irregular pieces. (Key Tip!) Cutting them slightly larger will give them a satisfying texture and make them more delicious.
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3. Soak the cut eggplants in water to remove bitterness.
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4. Peel 1/2 onion (100g) and chop it into fine pieces.
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5. Drain the eggplants thoroughly after soaking them to remove bitterness.
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6. Place the drained eggplants in a frying pan and drizzle with 1 tbsp Vegetable Oil, coating them evenly.
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7. Once coated with oil, arrange the eggplants in the frying pan with the skin side down.
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8. Heat over medium heat and cook until the eggplant skins are browned. (Key Tip!) Cooking skin-side down first helps maintain the color and results in a beautiful finished appearance.
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9. Once browned, flip them over and cook the other side until browned.
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10. Once both sides are browned, transfer them to a bowl.
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11. In the same frying pan, add the chopped onion and sauté.
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12. Once the onion is cooked, translucent, and softened, add 1 pouch of store-bought retort curry.
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13. Mix well after adding the retort curry and heat it through.
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14. Once the curry is heated, return the eggplant to the frying pan.
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15. After adding the eggplant back, sprinkle 30g of mixed cheese evenly over the top.
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16. Once the cheese is added, reduce heat to low, cover, and cook for about 2 minutes until the cheese is melted.
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17. Once the cheese is melted, it's ready. Sprinkle with dried parsley if desired.
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18. Since this is a one-pan recipe, serve directly from the frying pan and enjoy as you serve.
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