Japanese Eggplant

Ingredients:
Chinese or Japanese Eggplants (American eggplants have a different texture)
Soy sauce, sesame oil, bonito flakes

Directions: Lightly slice eggplant open on the long side. Cook on a pan in low/medium heat with generous amount of oil for 15 minutes or until tender. Let cool (I even like it fridge cold). Season with soy sauce and sesame oil and garnish with bonito flakes.

Enjoy!