Bring a large pot of water to a full boil,
then add the whole eggplants, let water return to the boil, then lower
heat and simmer until the eggplants change color and begin to wilt,
about 8 minutes.
Remove from water and set in a colander to
drain.
Cut eggplants in half lengthways, then cut
each half into 5 cm pieces, and place in a mixing bowl.
In a small bowl, stir together all
dressing ingredients, except sesame oil. Then, using a whisk or fork,
add in the sesame oil while beating continuously until the dressing is
well blended.
Pour the dressing evenly over the eggplant
and toss to blend.