Japanese eggplant, cut into 1 1/2" chunks
1 tbsp oil
Japanese dressing (mayonnaise & shoyu mixed together)
Heat oil in a medium saucepan. Add eggplant, skin touching oil. Cover and cook until side flattens, about 3 minutes. Turn eggplant so another surface (still skin-side) will be in contact with hot pan. Cook another 3 minutes. Repeat 2 more times. If necessary, cook a little longer until eggplant is soft. Serve with Japanese dressing.