Step 1

Add the cubed eggplant and the soyaki sauce to a mixing bowl and toss to coat. Place in the fridge to marinate for at least an hour - tossing every 15 minutes.

Step 2

After it is done marinating, heat the sesame oil in a skillet over medium heat. Add the onion, garlic, ginger and eggplant - reserving the marinade in the mixing bowl. Allow to cook for a few minutes, or until the liquid in the pan is absorbed and the eggplant starts to brown.

Step 3

Meanwhile, add the corn starch to the reserved marinade and mix until dissolved.

Step 4

Toss the veggies, add the green onion and pour in the reserved marinade/corn starch mix. Toss until the sauce is thickened.

Step 5

Serve the eggplant over rice and top with sesame seeds.