Cut off the stem of the eggplants and slice them lengthwise into quarters. Slice the myoga thinly at an angle after cutting it in half lengthwise.

Heat salad oil in a frying pan over medium heat and cook the eggplants until browned, flipping occasionally.

Mix the dressing ingredients (sugar, vinegar, fish sauce, water) in a bowl. Add the cooked eggplants, sliced myoga, and dried shrimp, then toss to combine.