Gaji Namul

Wash the eggplants thoroughly and trim off both ends. Cut each eggplant lengthwise into halves or quarters, then cut into 5-7 cm long pieces.

Place the cut eggplants in a steamer basket. Steam over high heat for 7-10 minutes, or until the eggplants are very tender but still hold their shape.

Carefully remove the steamed eggplants from the steamer and let them cool slightly. Once cool enough to handle, gently squeeze out any excess water from the eggplants.