Serves 4 as a side dish

3 medium-sized, firm Japanese eggplant (Japanese eggplant is long and thin, while Western eggplant is much rounder and fatter)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped scallions
1/2 teaspoon sesame oil
1/4 teaspoon Korean chili powder (고추가루)
1 teaspoon vinegar (optional - for people who like a bit of tartness)
1/2 teaspoon toasted, crushed sesame seeds
1/2 teaspoon soy sauce
pinch of salt to taste

Prepare eggplant by slicing off the top and cutting them down the middle.

Place in a steamer.

Cover and steam for about 3 minutes. (Steaming time refers to the time that the water is boiling, and steam is coming out of the pot. 3 minutes for the steaming. It may take a couple of minutes for the water to come to a boil.) The steaming time can vary based on how fat and thick the eggplant is, but about 3 minutes is for medium eggplant. You will know that the eggplant is ready when you poke a chopstick into it and it can go through with a tiny bit of resistance. (It is better to err on having the eggplant being a bit firmer than having it be too mushy.)

With a very sharp knife, cut the eggplant into long slices, about 1/4 inch thick.

Grab a handful of eggplant, and squeeze out the excess water.

Place squeezed eggplant into a clean bowl. Add garlic, scallion, chili powder, sesame seed, sesame oil, soy sauce and vinegar (optional). Using your hand gently toss and mix ingredients until all is well incorporate and the eggplant is coated in the seasoning. Taste, and if necessary add a pinch of salt.

Arrange eggplant onto serving dish and enjoy.