In a wok, heat oil over medium heat.

Add onions and cook until soft in texture.

Add tuna and cook for 2 minutes. Add salt and pepper to taste. Set aside.

In a pot or wok, boil water.

Put some incisisions on the eggplant then place the eggplant into the boiling water.

Boil both sides of the eggplant until tender. Remove from pan and let it cool down.

Once eggplant is cool enough, peel the skin off the eggplant.

Place the eggplant on a flat surface and flatten it. Set aside.

In a bowl, place and beat eggs. Season with salt to taste. Set aside.

Dip eggplant into the beaten eggs.

In a wok, heat remaining oil.

Place the egg-dipped eggplant into the wok. Fry for a few minutes.

Add tuna mixture into the eggplant then pour half of the beaten eggs on top of it.

Place some oil from the sides of the wok into the eggplant surface.

Add the green onions on top of the eggplant then pour the rest of the beaten eggs. Place some oil again on the eggplant surface.

Then carefully turn the eggplant over (or you can use a double-sided pan for easy flipping).

Cook until eggplant and toppings are fully cooked.

Serve and enjoy!