Broil the whole eggplant under a grill. Turn from time to time to prevent from burning. As soon as cooked, take out of the oven and peel immediately. Open the can of tuna. Pour into a mixing bowl the eggplant flesh, tuna and its oil, lemon juice, chili, ginger and a pinch of salt. Combine well. Pour this paste into a bowl. Serve with toasted slices of farmhouse bread.
