First of all, wash the eggplant and cut off the head, steam the eggplant for about 15 minutes, then take it to the cutting board and let it rest.
In the meantime, let’s start with the rice. Add the well-washed rice and finely cut spring onions to the pan with olive oil (you can keep some of the green parts for garnishing).
Roast, add 150 ml of water and 2 spoons of soy sauce and cook until the water is gone.
Cut the eggplant first in the middle, then one from the left and one from the right, and cut it in a lozenge pattern.
Roast 1 spoonful of sesame seeds in another pan and add 2 tablespoons of olive oil, 1 tablespoon of soy sauce, place the eggplant on it, seal it, and cook it on both sides.
To serve, in a bowl add the rice first, then the eggplant and garnish with spring onions. Enjoy your meal!