Peel the eggplant and cut it in half lengthwise.

Place the eggplant in a microwave-safe dish, cover with plastic wrap, and microwave for 2 minutes.

Remove the eggplant from the microwave and drain excess water. Slice the eggplant lengthwise and pat dry with a paper towel.

Mix chopped green onion, soy sauce, sugar or plum extract, water, and pepper to create the sauce.

Heat a pan with oil over medium heat and fry the eggplant until golden brown.

Reduce the heat to low, add the sauce, and simmer until the sauce thickens and coats the eggplant.