1. Cut the eggplant into even strips. Sprinkle generously with salt and let it sit for at least 10 minutes to release the moisture. Then rinse under cold water to remove the salt and pat dry with a tea towel or paper towel.
2. Heat a generous amount of oil in a pan and fry the eggplant for a few minutes over high heat. Remove the eggplant from the pan and set aside, but keep the pan with the oil.
3. Finely chop the white part of the spring onion. Reheat the pan and briefly sauté the garlic, ginger, chopped spring onion, and red pepper. Add the fried eggplant and cook along. Meanwhile, mix the soy sauce, oyster sauce, rice vinegar, sugar, water, and cornstarch until smooth and add to the eggplant. Let it reduce briefly until the sauce reaches the desired thickness.
4. Thinly slice the green part of the spring onion. Garnish the eggplant with the spring onion and sesame seeds. Enjoy!
