1. Wash, dry, and slice the eggplant lengthwise into thin, uniform strips.

2. Arrange the eggplant slices on a baking sheet lined with parchment paper, cover with a second sheet of parchment paper or foil, and bake in an oven preheated to 180°C (350°F) for about 12–15 minutes until soft and pliable. Set aside to cool slightly.

3. Toast the sunflower seeds in a dry skillet over medium heat, stirring constantly, until golden brown.

4. Finely chop the chives, basil, and dill.

5. In a bowl, mash the quark with a fork, then fold in the chopped herbs, toasted sunflower seeds, salt, and black pepper. Stir until fully combined into a smooth filling.

6. Place a portion of the herb-quark mixture onto each roasted eggplant slice and roll tightly into compact, sushi-like rolls.

7. Create a base on your plate using the fresh arugula and halved cherry tomatoes.

8. Arrange the eggplant rolls on top of the greens, drizzle generously with the balsamic vinegar or glaze, and serve immediately.

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