How to make it

1. Slice the eggplant, season with salt and set aside for 10 minutes.
2. Fry the eggplant in a generous amount of olive oil and leave to cool.
3. Make cuts in the baguette and spread with butter.
4. For the "IZAMESHI Deli Mackerel stew with plum and ginger in miso" cut the ginger into thin strips.
5. Also chop the fresh ginger into thin strips.
6. Place the lettuce, the eggplant that has been dipped in broth, the ginger from 4, the mackerel, and the ginger from 5 on the baguette from 3, sandwich together, and serve on a plate.