Pick the tender parts of the amaranth greens, wash thoroughly, and boil until soft. Cut the cherry tomatoes in half and remove the seeds (using cherry tomatoes makes it easier to pick up with the greens). Chop the scallions and place them in a bowl with some olive oil and 1 teaspoon fish sauce, then microwave for 30 seconds. Microwave the tomatoes as well until soft, then quickly sauté them in a pan with a little oil.

Once the stewed tomatoes are soft, top with scallion oil. Grill the eggplant until the skin is slightly charred, then peel off the skin and cut into pieces. Top with the remaining scallion oil. Enjoy a quick, light, and healthy lunch—perfect for anyone looking to avoid weight gain.