The first recipe of eggplant is a Japanese one. It is awfully simple, yet extremely delicious. It is simply boiled eggplant in katsuo bushi dashi (dried bonito consommé to make it short) served with a topping of katsuo bushi flakes (dried bonito flakes). For that I always use small eggplants, like tiny ones. I cut them in four but keep the four pieces attached by the stem. And boil them in katsuo bushi dashi for 10min. Then I drain them well, eventually using some cooking clothe or cooking paper. I serve them cold most of the time and just top them with some katsuo bushi flakes before serving, eventually add a few drops of soya sauce if you think it needs salt, but usually I don’t.