1. Ingredients: 1500 grams of small eggplant, 200 grams of chopped pepper sauce, 100 grams of coriander, a few green onions, 2 spoons of soy sauce, 6 spoons of miso sauce, and 1 spoon of sugar. 2. Steam the small eggplants. 3. Spread flat and let cool. 4. Mix the coriander segments, minced green onions, soy sauce, miso sauce, chopped pepper sauce, and sugar evenly. 5. Spread a layer of eggplant and spread a layer of sauce. 6. Seal and refrigerate for 1 day before eating.