Slice the tenderloin into 0.5cm thick pieces and cut the eggplant into similar-sized diagonal slices. Slice the radish thinly and soak it in cold water.
Mix the sauce ingredients well.
Heat a pan with olive oil and grill the eggplant on high heat.
Season the tenderloin lightly with salt and pepper, and grill it briefly on high heat.
Layer the eggplant, tenderloin, radish, chives, and sprouts on a plate, then drizzle with the sauce.