Take eggplant and char it over flames till cooked and charred, place in ice bath peel it and cut in half. Separately take radishes and broth, cover, and cook at 350 degrees F for four hours or till soft. Arrange on plate, brush with extra virgin olive oil, toss the mustard with extra virgin olive oil, spoon 1 ounce ginger dressing on the plates.
Cut all ingredients in a rough chop and mix together. Let it sit for 24 hours. Robot Coupe is fine.