Peel the eggplants with a peeler, and roughly chop, and soak in water for 5 minutes to remove the bitterness. The skins will transform into a different dish later.
Roughly chop the onion.
Add the eggplants, onion, bacon, and water in a pressure cooker, and set it to a high pressure setting. When steam stars to come out, turn down the heat to low, and cook for 1 minute. Wait until the pressure drops.
Add the soy milk, kombu tea powder, and black pepper, and mix with a hand mixer. Adjust the flavour, and done! Please be careful not to bring the mixture to a boil.
Let it chill in the fridge, and enjoy.
Story Behind this Recipe
Here is a recipe to use the leftover eggplant skins! 1. Roughly mince the eggplant skins, and soak in water. 2. Grate 70 g of onion. 3. Add 50 g corn. 4, Add 1/4 teaspoon of each salt and pepper. 5. Add 100 g of bacon. 6. Add 4 cheese cubes (60 g). 7 Wrap the mixture with 40 sheets of gyoza dumpling wrappers or 20 sheets of small spring roll wrappers. 8. Deep-fry them.