Cut the eggplants in half and soak in salted water for 30 minutes to 1 hour. This will prevent them from soaking up too much oil later.
Thinly slice the garlic. Heat the olive oil, garlic and takanotsume in a cold frying pan over low heat.
Take the eggplants out of the salted water, and rinse them one at a time in running water. Lightly dry with paper towels and put on a cutting board.
When the garlic in Step 2 turns brown, remove it to a paper towel-lined plate.
Put the eggplants in the frying pan you used to brown the garlic, and sprinkle with salt and pepper. Cover with a lid and steam-cook over medium-low heat.
Cook the eggplants for awhile and turn them over when they begin to turn brown. Sprinkle with salt and pepper, cover and cook some more.
After a few minutes, take the lid off and press the eggplants with chopsticks. If they're cooked through, turn off the heat and drizzle with soy sauce.
Transfer to a serving plate together with the cooked garlic. Pour on some of the oil left in the frying pan, and it's ready.
"Very Useful Chips and Garlic Oil"is handy to have stocked, and goes great with this recipe.
If you do decide to use the garlic oil referenced above, swap it for the amount of extra virgin olive oil listed in the ingredients and add the takanotsume chile peppers during Step 6.
You can use the garlic chips that are part ofto add to the eggplant in Step 8.
You can find my popular recipe for traditional Aglio, Olio e Peperoncino at.