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. Alternatively, you can bake in oven for ~30 minutes or until tender.

Let cool (I even like it fridge cold). Season with soy sauce, sesame oil and top with bonito flakes.