Peel the tomato skin by scoring the top with a cross and blanching in boiling water for 1 minute. Chop the peeled tomato, garlic, green onion, onion, zucchini, oyster mushrooms, and enoki mushrooms.

Heat 20g olive oil in a pan, sauté garlic and onion, then add chopped tomato. Season with 4g salt and 3g pepper, and simmer to create tomato sauce.

Blend soft tofu, 10g olive oil, 4g salt, and lemon juice in a mixer to make tofu cream sauce.

Season beef brisket with 3g pepper and pan-fry with 5g olive oil. In the same pan, heat 15g olive oil and stir-fry green onion, zucchini, oyster mushrooms, and enoki mushrooms over high heat. Season with 7g salt.

Slice eggplant thinly and lightly grill in a pan. Place the stir-fried mixture on the eggplant slices and roll them up.