Preheat the oven to 400 degrees
Wash your eggplants and dry. Prick holes into each eggplant about 3-4 times. Wrap each eggplant in foil
Stick them in the over for 30-40 minutes
After roasting, let the eggplants cool down and then peel off the skin and trim off the ends.
Cut the eggplants into chunks of any size
Place the eggplant in the mortar and pestle bowl, or you can just place it into a medium sized bowl
Add the chopped chilis, soy sauce, sesame oil, vinegar, and a pinch of salt. Using the pestle or a spoon, and mash the eggplant, while combining the ingredients.
Top with cilantro and serve as a cold appetizer