STEP 1: Slice and salt the eggplant so the eggplant can cook evenly, this will prevent undercooking. Heat the oil until it is very hot but not to the extent that it will be smoking. To prevent soaking up the eggplant in too much oil, use a small amount of oil in a non-stick pan. Using a small amount of oil will ensure that the eggplant is crispy on the outside, while it is soft on the inside.

Add the sliced eggplant, onion and garlic powder, sesame oil and minced garlic into a mixing bowl and mix them very well until they are combined.

STEP 2: While the oil is hot, add the sliced and seasoned slices to pan. Cook, turning often, for about 10 minutes. Slightly turn down the heat if you notice that the eggplants are cooking too fast.

STEP 3: Remove the slices from the stovetop and put them on a plate with paper towel lined in it, when you notice that the slices have turned dark golden brown. Any excess oil will be absorbed by the paper towels. Serve it while it’s hot after seasoning it with salt and pepper to taste.