1.

Combine sesame oil, soya sauce, rice vinegar, minced raw garlic (optional), pinch of salt & pepper (to taste) in mixing bowl and lightly whisk with a fork to blend the ingredients. Set aside dressing.

2.

Wash aubergines and keep whole, including the stem part. Pat dry aubergines

3.

Place 2 inches water into base of steamer & bring water to a boil

4.

Place aubergines into steamer and steam for approximately 10 minutes or when knife cuts through aubergines easily

5.

Remove steamed aubergines, and place whole onto oval serving platter, careful to not drip any water onto platter

6.

If you do not wish to use a steamer, you can cook each aubergine separately in the microwave

7.

For microwave cooking, poke the whole aubergine all over with a fork, place on a microwave safe plate, place cover over aubergine and microwave on high setting for 4 minutes or until knife cuts easily into the aubergine. Do the same with the second aubergine then follow the rest of the instructions below

8.

Drain any liquid from the plate and pat dry the cooked aubergines

9.

Using a sharp knife, while holding the stem, cut aubergines lengthwise into strips, leaving the aubergines & stems intake

10.

Generously pour dressing onto aubergines, making sure dressing covers every bit of the aubergines

11.

Garnish with finely chopped spring onion

12.

Dish can be immediately served hot or set aside in fridge when cooled and served as a cold dish