Steps

1. Drain the tuna can (1 can) and place in a bowl.
   🕒 00:54
2. Add miso (2 tsp), mirin (2 tsp), sugar (1 tsp), and grated garlic (1 tsp) to the bowl and mix well.
   🕒 00:54
3. Trim the stems off the eggplants (2 small, 200g).
   🕒 01:09
4. Lay the eggplant on a flat surface covered with plastic wrap, and spread vegetable oil (to taste) over the surface. Wrap with the plastic wrap. [This is the key!] Heating the eggplant after coating it with oil prevents discoloration and ensures even cooking. It also prevents the eggplant from absorbing too much oil, making it healthier.
   🕒 01:15
5. Place the oiled and wrapped eggplant on a heatproof dish and microwave at 600W for 2.5 minutes.
   🕒 01:41
6. After microwaving, carefully immerse the hot eggplant in cold water (watch out for burns!) and remove the plastic wrap.
   🕒 01:50
7. Cut the unwrapped eggplant in half lengthwise with a knife.
   🕒 02:10
8. Lay the cut eggplant on a flat surface covered with aluminum foil.
   🕒 02:19
9. Make an incision in the center of the laid eggplant with a knife, and gently press the ends to open it up. [This is the key!] Making an incision and opening the eggplant makes it easier to add toppings and increases the surface area, making it more delicious.
   🕒 02:26
10. Place the tuna miso mixture, divided into 4 portions, on top of the opened eggplant and spread it out.
    🕒 02:38
11. Top the tuna miso with mixed cheese (30g), divided into 4 portions.
    🕒 02:48
12. Place the eggplant topped with mixed cheese under a grill or in a toaster, and cook until the surface is golden brown.
    🕒 02:57
13. Once browned, transfer to a plate. The dish is complete!
    🕒 03:13