Prepare all of the ingredients. Season eggplant with sea salt (about ½-1 teaspoon) & massage it few times, let rest for 5-10 minutes.
Next, squeeze the water out of eggplant and sprinkle cornstarch, mix and set aside.
Into the bowl add minced garlic, cut in half serene pepper, oyster sauce, soy sauce, water, sugar and mix well.
Using a non stick skillet heat oil over medium/low heat, add eggplant and cook till nice and tender, about 10 minutes, stirring few times.
Pour in the sauce mixture and bring it to a gently boil.
Stir and simmer for 10 minutes on low heat. After garnish with green onion & sesame seeds. Enjoy!
Notes
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