Steps

1. Trim the ends off 1 eggplant (approx. 150g) and slice it diagonally into large, 5mm thick rounds.
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2. Finely shred the sliced eggplant into 5mm wide strips.
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3. Soak the shredded eggplant in salt water with a 1% salt concentration for about 10 minutes to remove bitterness.
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4. Thoroughly squeeze out the water from the soaked eggplant by hand. (Key Tip!) Soaking in salt water removes bitterness and also some moisture, which prevents the mixture from becoming mushy when cooked, resulting in a cleaner finish. The eggplant also absorbs some salt, so only a small amount of consommé is needed to season the dish.
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5. In a frying pan, combine the squeezed eggplant, 1 can of tuna (drained of liquid and oil), 2 tbsp all-purpose flour, 1 tbsp potato starch, and 1/2 tsp granulated consommé powder.
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6. Mix everything until the flour is evenly distributed.
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7. Crack in 1 egg and mix until the egg is evenly incorporated.
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8. Once the egg is mixed in, use a spatula to shape the mixture into a flat circle of about 22cm in diameter. (Key Tip!) Scrape any excess egg or flour from the sides of the pan with a spatula and gather it into the center to form the shape. This prevents food waste.
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9. Heat the frying pan over medium heat.
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10. Once the pan is hot, add vegetable oil and cook until the bottom is golden brown and crispy.
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11. When it starts to set, slide a spatula around the edges and pour some oil underneath to help cook evenly.
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12. Once the bottom is golden brown, flip it over with a spatula.
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13. Cook the other side until it's also golden brown and crispy.
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14. Once both sides are golden brown and crispy, transfer to a plate.
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15. Garnish with chopped green onions if desired, slice into bite-sized pieces, and serve.
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