1. Chop one garlic and mix with fresh oregano, moscovado sugar, sea salt, 1 tsp chopped red
   pepper and olive oil.
2. Cut tomatoes halfwise, and preheat interchangeable griddle on low heat. Add olive oil,
   the tomatoes, and season with garlic and oregano mix.
3. For smoking the tomatoes, take a piece of wood and put it under the grill for about 45 minutes on low heat.
4. Grill eggplants on the secondary griddle until burning the skin, for about 15 minutes on each side.
5. Once ready, peel the egplants and deep in beaten egg, cornstarch, egg again, and potato flakes.
6. Cut the provolone cheese in 3 centimetres slices, and then in 4 regular triangle pieces. Repeat the same process: deep in beaten egg, cornstarch, egg again, and potato flakes.
7. Pre heat the griddle for about 10 minutes on medium heat, add olive oil, and grill eggplants and
   provolone until brown, for about 10 minutes, each side on medium heat.
8. For the wasabi and citric vinaigrette: mix a pinch of wasabi powder, the juice of half a lime, 3 teaspoon olive oil, 1 teaspoon honey. Finally, emulsion it.
9. For the plating: take a handful of green leaves, 2 smoked tomatoes, one breaded eggplant cut in
   half, and one provolone slice cut in half.

Finish with wasabi vinaigrette and enjoy!