Cut smoked, dried eggplants into small pieces with kitchen scissors, then combine with dark palm sugar, mahkwan pepper jus, and water in a saucepan, cook over medium-low heat to begin rehydrating, then add lid, remove from heat, and hold in warm area for about 2 hours.

After eggplants have rehydrated, season with lime juice and caramelized soy sauce, transfer to storage containers.