- 2 long Chinese or Japanese eggplants
- 1 tablespoon tamari or soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon chives, plus more for garnish
- freshly ground black pepper, as needed
Cut the two ends of the eggplants and then into sections around 2 inches long. Bring a pot of water to a boil and add the sliced eggplants.
Cook until softened, about 8 minutes. They are ready when you can easily insert a chopstick inside.
Transfer the pieces to a plate lined with a paper towel to remove the excess of water, then place them in a serving bowl.
In a small bowl, mix tamari with sesame oil, black pepper, and chopped chives. Pour the sauce over the eggplant. Decorate with more chives if desired. Grab your chopsticks and enjoy!