The Thai chili sauce does most of the work. 2 long Chinese or Japanese eggplant 1 Tbsp dark soy sauce 2 Tbsp bottled Thai sweet chili sauce (ingredients: palm sugar, red chili, vinegar, garlic, salt, water) Vegetable oil Salt Preheat oven to 375 F. Slice the eggplants in half lengthwise, then on the bias into strips about ½” thick. Lightly salt the eggplant, set aside for about 20 minutes (I skip this step when I use Japanese eggplant). In a medium bowl, whisk together soy sauce and chili sauce (optional: add 1 tsp vegetable oil). Rinse and pat dry your eggplant, and toss eggplant in sauce. Brush a baking sheet or baking dish with vegetable oil, then pour eggplant onto sheet. Bake until soft and yummy, usually about 20 minutes but may need longer. NOM. NOM. NOM. I have frozen and reheated leftovers with no problems.