I will prepare young leaves by soaking them in cold water so that they don't die. Tear lettuce with your hands to make it easy to eat, about 3cm square. I'll soak it in cold water.

I'll cut the paprika into 4cm pieces and prepare it. Slice the eggplant diagonally, add 1T of balsamic vinegar, 1/3t of pepper, 1/2t of salt and 1/2t of olive oil, mix lightly by hand and marinate for about 5 minutes.

Preheat the pan over medium heat for about 3 minutes and lightly grill the marinated eggplant 1 minute back and forth. I'll cool it down and prepare it for salad. It will be served with fresh vegetables, so if you use it in a hot state, the vegetables can die.

To add a savory flavor, I will grind the sesame seeds and use it. Mix 1t of sesame seeds, 1t of white wine, 2t of plum syrup, 1t of lemon juice, 1t of mayonnaise, 1t of mustard, and 1t of soft wasabi evenly to make a dressing sauce.

Remove the moisture from the vegetables that have been soaked in cold water, mix lightly with salad dressing, and place the roasted eggplant on top of it, and you are done making a grilled eggplant salad that is recommended as a different eggplant dish.