Cut off the stems of the eggplants, slice them lengthwise into halves, and rinse briefly in water. Wrap them back into their original shape with plastic wrap and microwave at 600W for 3 minutes. Cool them in cold water, drain, and tear into bite-sized pieces.

Mince the scallion and mix it in a bowl with the sesame sauce ingredients (white sesame seeds, vinegar, soy sauce, sesame oil, and salt).