Check the skin of the aubergines. Peel if the skin is very thick and tough.

Cut eggplants into chunky cubes.

Spread out onto a steamer. Steam until soft.

Place half of the eggplants in a container. Sprinkle this layer with the chopped, uncooked scallion. Cover with the remaining hot aubergine. The heat from the eggplants will cook the scallion.

Toast sesame seeds in a frying pan until golden.

Combine oil, dipping sauce, toasted sesame seeds and black pepper.

Pour over the eggplant.

Garnish with chopped scallion (Spring onion) and sesame seeds if so desired.

Serve hot or cold