Wash 2 large eggplants and cut them into 1-inch cubes. Sprinkle with salt and let sit for 15 minutes in a colander.

In a large skillet, heat 2-3 tablespoons of neutral oil over medium-high heat. Add eggplant cubes in a single layer and cook for 3-4 minutes on each side until golden brown.

In the same skillet, add minced garlic and sauté for about 30 seconds. Pour in the soy sauce, oyster sauce, sugar, and rice vinegar, stirring to combine.

Combine 1 tablespoon of cornstarch with a couple of tablespoons of water to form a slurry. Stir this into the sauce, cooking for an additional 1-2 minutes until thickened.

Return the eggplant to the pan, tossing to coat in the sauce. Let cook together for 2-3 minutes to absorb flavors.

Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.