Steps

1. Trim the ends off 2 eggplants (300g).
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2. Cut the eggplants in half lengthwise, then make diagonal scores on the skin side.
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3. Cut the scored eggplants into bite-sized pieces, about 2-3cm wide.
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4. Soak the cut eggplants in water for about 5 minutes to remove bitterness.
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5. Drain the eggplants thoroughly in a colander after soaking.
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6. Add 1.5 tbsp of Vegetable Oil to a frying pan.
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7. Heat the eggplants over medium heat, coating them with oil.
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8. Once coated with oil, place the eggplants skin-side down and cook. (Key Tip!) Cooking them this way seals in the color and makes them look beautiful.
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9. Cook for 2 minutes with the skin side down.
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10. After cooking for 2 minutes, flip the eggplants over.
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11. After flipping, cook for another 1 minute.
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12. Once both sides are lightly browned, add 1 can of Canned Mackerel in miso (150g net weight) with its liquid to the pan.
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13. Break up the mackerel into bite-sized pieces as they are a bit large. (Key Tip!) Halving each piece again, so roughly quartered, is a good size for eating.
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14. Add 2/3 tsp of Curry Powder. (Key Tip!) The combination of canned mackerel in miso and curry powder makes it delicious even for those who don't like mackerel.
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15. Stir-fry until the liquid from the can has evaporated.
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16. Once stir-fried and the liquid has evaporated, transfer the mixture to a heatproof dish like a gratin dish.
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17. Sprinkle 50g of Mixed Cheese over the ingredients in the dish, then drizzle with Mayonnaise.
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18. Bake in a fish grill or toaster until the cheese is browned.
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19. Once browned, sprinkle with Dried Parsley for color and serve. Enjoy!
    🕒 03:31