Take the blossom ends off the eggplants and cut in half lengthwise.
Sprinkle the cut side with a little salt, and coat the skin side with oil. (Use an oil spreader or a brush for this task.)
Line up the eggplant halves cut side down on a heatproof dish, cover with plastic wrap and microwave for 6-8 minutes.
While you're microwaving the eggplant, mix the ● ingredients together well.
Microwave until the eggplant skins are soft and ripply. They may still look hard, but they'll be soft on the inside.
Let the eggplants cool down a bit, then shred with your hands.
If the shredded up pieces are too long, cut with a knife.
Put the eggplant in a serving container, pour the sauce from Step 4 over it and you're done! Sprinkle with some chopped green onion to taste.
Story Behind this Recipe
I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry" (Recipe ID: 1240520)), so this time around I used them in a side dish rather than a main dish.
After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead. If you chill it in the refrigerator after Step 7, it will become even better.