1. Peel and cut eggplant. Put it into a heat-resistant container, and pour Japanese stock, soy sauce, sugar, rice wine, chopped green onion and sesame into the container and stir slightly.
2. Cover it gently with plastic wrap, and then cover it with plastic wrap, so as to prevent the plastic wrap from breaking during microwave and affect the finished product effect.
3. Microwave for 8 minutes. Don't take it out after it's over, let it cool. Sprinkle chopped green onion when eating.