Wash the eggplants thoroughly under running water.

Remove the stems and cut the eggplants into thirds, then slice each piece into thin strips.

Place the sliced eggplants in a large bowl and add 3 tbsp of water.

Cover the bowl with plastic wrap and microwave for 5 minutes (3 minutes first, then an additional 2 minutes).

Let the steamed eggplants cool in a colander to drain excess moisture.

Mix all the seasoning ingredients in a bowl to create the sauce.

Finely chop the chives and set aside.

Squeeze the cooled eggplants gently to remove excess water.

Combine the eggplants, chopped chives, and prepared sauce in a bowl.

Mix thoroughly using gloved hands until well combined.