1. Cut the eggplant into about 1 cm thick. Bake in the oven at 180 degrees for 15 minutes (circular wind) for 8-9 maturity.
2. Cross the top of the tomatoes, blanch them in boiling water, soak in cold water, peel them, and cut into small pieces.
3. While roasting the eggplant, mince the ginger and cut the green onion into rings.
4. The miso is served according to the original recipe. But in fact, it is more suitable for this dish, soy sauce and white sugar mixed with a small amount of water as a condiment. At the same time, sesame seeds are slowly roasted in a pan to fragrant. Do not put oil, you need to be careful not to burn.
5. If using miso, mix 50ml of water and miso to make a juice.
6. Put the coconut oil into the pan, and stir-fry the roasted eggplant over high heat until brown.
7. Add light soy sauce or miso sauce to ginger and put it in the pot. Add tomatoes. Medium heat until the tomatoes are ripe.
8. The eggplant is served on the plate. Mix well with green onions and sesame seeds. carry out!
