1 lb eggplants (about 5)
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
1 tsp salt
½ tsp ground ginger root or prepared ground ginger
¼ tsp MSG
Remove stems from eggplants and place eggplants in cold water to prevent discoloration.
Steam whole eggplants until tender (15 or 20 minutes)
Tear each eggplants lengthwise from top to bottom into quarters. (it is easier to tear than to cut, and tearing prevents smashing)
Mix all remaining ingredients to make sauce. Pour sauce over eggplants and chill before serving.