First prepare the broth by boiling the ingredients in a pot.
Adding seasoned rice vinegar (sushi vinegar) gives it a refreshing touch, but it is optional.
Wash the eggplants, remove the tops, and wipe off excess water with a paper towel. Using 1 teaspoon per eggplant, coat each with vegetable oil.
Score the skins of each oiled eggplant and cut into eighths. (Do not rinse the slices in water!)
With the skins on top, place the slices in a microwavable dish and cover tightly in saran wrap, with the wrap directly touching the skins.
Bake for 2 minutes for a 1000 watt microwave. (The higher the heat, the better the color retention.)
The photo shows the cooked eggplant slices.
Place eggplant slices skin-down into the broth. Let sit until the broth cools.
Let the eggplants cool in broth. Once they are cool, chill in the refrigerator. Top with grated daikon to taste and eat in your favorite cool spot.
Story Behind this Recipe
I searched for ways to prepare eggplant without frying it in oil. With this method, the result is light and flavorful and not to mention, quick-prep. Besides other benefits, this method retains the color of the eggplant well.
However, sometimes with this method, the eggplant doesn't retain color; perhaps it depends on the variety.
To prevent oil from splattering, remove the excess water from the eggplant slices before coating them in vegetable oil. You can wrap the eggplants in saran wrap before slicing them, but since this makes them too hot to handle, I prefer to slice them first.