Preheat your oven to 400F degrees. Halve your eggplants lengthwise, score and brush with a touch of neutral oil. Sprinkle with salt and pepper and place face up on a nonstick baking mat. Bake for 35 minutes, then place in a bowl and cover for 20 minutes to soften.
Next, scoop the eggplant insides into a bowl, add minced garlic and smash with a fork. Alternatively, pulse in a food processor to roughly chop and combine. I prefer it not fully blended, but it's up to you to decide texture! Spread your eggplant onto a plate.
Finally, in a small bowl, whisk together all of your sauce ingredients, adding filtered water by the tablespoon until desired texture is achieved. Pour sauce over eggplant, garnish with diced cucumbers, black sesame seeds and shiso or fresh mint to top if desired.