Wash and cut the eggplants in half lengthwise, then make several diagonal cuts halfway through each half. Cut each half into quarters.

Heat the vegetable oil and roughly chopped ginger in a hot pan, and stir-fry the eggplants, starting with the outer side and then the inner side, for about 10 minutes.

Add dashi, mirin, and soy sauce (and/or sugar). Cook for another 5 minutes.

Top with chopped chives.

Alternatively, top with bonito flakes and sesame seeds.