Cut the eggplants into sections and boil them about 8 to 10 minutes until softened.
While the eggplants are boiling, mix together the sauce ingredients. If you wish, you can add more taste fresh garlic or ginger, but it's really not needed, the recipe is tasty as it is!
Remove the excess water from the eggplants with a paper towel. Add the sauce to the eggplants. Serve either warm or cold.
Garnish with spring onion. Sesame seeds and chili flakes work as well.