Remove the eggplant stems, wash well, and wrap each one tightly with plastic wrap. Place two pairs of wooden chopsticks on a plate, place the eggplants across the chopsticks, and microwave for 2 minutes 30 seconds at 700 W.
Mix the sauce and vinegar while you wait.
Slice the eggplant into bite-sized pieces, mix in the sauce, and top with lots of bonito flakes to finish.
Enjoy while piping hot or once chilled.
Story Behind this Recipe
I wanted an extra dish, so I made this in 5 minutes.
The eggplants will be very hot when cooked, so be careful when you remove the plastic wrap!!!