Refreshing Chinese-style Eggplant Salad

• 3 to 4 Eggplants - small Japanese type
• 1 dash Salt
• 1 Vegetable oil
• 2 tbsp Vinegar
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 dash Grated garlic
• 1 dash Pepper
• 1 1/2 tsp Sugar
• 1 Green onions (optional)

1. Take the blossom ends off the eggplants and cut in half lengthwise.
2. Sprinkle the cut side with a little salt, and coat the skin side with oil.
3. (Use an oil spreader or a brush for this task.)
4. Line up the eggplant halves cut side down on a heatproof dish, cover with plastic wrap and microwave for 6-8 minutes.
5. While you're microwaving the eggplant, mix the ingredients together well.
6. Microwave until the eggplant skins are soft and ripply.
7. They may still look hard, but they'll be soft on the inside.
8. Let the eggplants cool down a bit, then shred with your hands.
9. If the shredded up pieces are too long, cut with a knife.
10. Put the eggplant in a serving container, pour the sauce from Step 4 over it and you're done!
11. Sprinkle with some chopped green onion to taste.

eggplants, salt, vegetable oil, vinegar, soy sauce, sesame oil, garlic, pepper, sugar, green onions

Taken from cookpad.com/us/recipes/170097-refreshing-chinese-style-eggplant-salad (may not work)