Cut the eggplant in half lengthwise, then slice diagonally into 1cm thick pieces. Slice the green onion diagonally into 2cm pieces. Trim the root of the enoki mushrooms, cut them in half, and separate them.

Heat sesame oil in a pot over medium heat. Add the eggplant and green onion, sauté until browned, then add the enoki mushrooms and stir briefly.