Wash the eggplants and peel the skin, leaving some sections unpeeled. Cut them into 8 wedges.
Boil the eggplants in a pot, and once they become tender, transfer them to chilled water and lightly drain.
Squeeze the eggplants to drain excess moisture, then mix with the ◆ ingredients, and swirl in the soy sauce 2-3 times.
The remaining amount of moisture in the eggplants gives this dish a perfect touch.
Garnish with minced scallions to taste.
Story Behind this Recipe
In summertime, I receive a large amount of eggplants, so I cook them in a variety of ways.
The amount of soy sauce may vary depending on how much you drain the excess moisture from the eggplants. Start with two swirls. Make sure you drain the eggplants after they have cooled down to avoid burning yourself.