1 - 2
eggplants, depending on size
Toast the sesame seeds in a dry skillet and set aside.
Mix the garlic, vinegar, sesame seeds, sesame oil, soy sauce, and sugar in a small bowl. The sauce is now ready.
Cut the eggplants into 1/2 inch cubes. Saute them in oil until softened. Remove from heat and place in a serving bowl.
Pour the sauce over the eggplant, stir until well mixed. Serve warm or cold.
Garnish with chopped fresh cilantro or parsley, just prior to serving.