Step 1

Add water and eggplant in a pot over the medium heat. Boil the eggplant for about 8-15 minutes until soft. Drain and squeeze out the water.

Step 2

In a salad bowel, add the minced garlic and spring onion and set aside.

Step 3

In a small saucepan, add the olive oil and sesame seeds and cook over the medium heat until the sesame seeds turn slightly golden. Turn off the heat and add the chilli flakes then pull the mixture over the garlic and spring onion in the salad bowel.

Step 4

Add soy sauce and balsamic vinegar, mix well then stir in the eggplant.