Add 3C of glutinous rice flour, 1/2t of salt, 1T of vinegar, 1 egg and 1 egg white and mix well. Add 1/2C of water in 3 times and beat well. Sprinkle 1t of olive oil over the dough, wet the kitchen towel, cover the bowl, and rest in the refrigerator for 30 minutes.

Slice 1/4 red onions thinly and stir-fry on low heat in a pan covered with olive oil, then add a little salt and 1T of balsamic and slowly boil down.

Remove the stalk end of one eggplant, divide it vertically into four pieces, spread the seeds, cut it into small pieces, and season it with salt. Stir-fry olive oil in a pan. The ripe eggplant goes to the food processor. Mix 1t of vinegar, 1t of mustard, and finely chopped basil and season with salt to complete eggplant caviar.

Second, cut the eggplant thinly, season it back and forth, sprinkle olive oil on the baking tray, and place it neatly. Sprinkle time on eggplants and bake in an oven preheated to 120 degrees for 20 minutes.

Remove the top of the tomato, make an X-shaped cut at the bottom, blanch it in boiling salt water, and cool it in ice water. Peel the tomatoes, remove the seeds, and divide them into eight equal parts.Pour olive oil enough to submerge tomatoes in the baking tray, sprinkle time, and bake in an oven preheated to 120 degrees for 40 minutes.

Put 1T of ground blueberries into 1 dough and pat it. Add 1ts more blueberry and pat it again. Using a flour-coated rolling pin, push the blueberry dough 2mm thick and cut it into rectangular shapes.

Grease a heated pan with olive oil and bake 6 doughs.

Saute pine nuts in pan until they turn color. Remove the eggplant from the oven and bake it in a hot grill pan until it leaves a grill mark.

Add 1T of olive oil, 1t of vinegar, 1/2t of sugar, and a pinch of salt to 100g of ground blueberries and mix well to make blueberry sauce. Divide the blueberry sauce in half and add 1t of olive oil on one side to make salad dressing.

Put eggplant caviar on the cut dough, put 3-4 tomatoes on top, put the dough again, put mustard caviar on top, put 3-4 eggplants on top, and put the dough again. Put caramelized red onions on top of it, and put basil and young leaves on top to complete milfeuille. Place milk and blueberry sauce on a plate and garnish with blueberry salad.