Wash the eggplants and remove the stems.

Cut the eggplants into appropriate sizes and place them in a steamer.

Steam the eggplants until a chopstick easily pierces through, then turn off the heat and let them cool.

Tear the steamed eggplants into smaller pieces and squeeze out excess water.

Mix the eggplants with minced garlic, soy sauce, salt, sesame oil, and ground sesame seeds. Adjust seasoning to taste.