Preheat oven to 450 degrees. Place eggplant slices out on a baking sheet. Dribble one or two drops of ume vinegar on each slice. Allow to stand for at least 10 minutes.
Grind all seeds, ginger, turmeric, and coconut until a medium-fine consistency that looks like bread crumbs. In a separate bowl, mix together the mustard, coconut oil, and honey.
Dab each eggplant slice with paper towels to remove excess moisture. Using a pastry brush, brush both sides of eggplant with mustard mixture and coat with the seed mixture.
Grease the baking sheet with a thin layer of coconut oil. Place each eggplant slice onto the baking sheet. Place on the bottom rack of the oven. Bake for 20 minutes, flipping the eggplant about every 5−8 minutes to evenly brown. Eggplant should be soft. Serve immediately.