Prepare the eggplants by cutting them into bite-sized pieces.
Salt the eggplant and let it sit for about 10-15 minutes.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the eggplant to the skillet and sauté until tender.
Stir in the minced garlic and cook for an additional minute.
Combine the soy sauce, sambal oelek, rice vinegar, and sugar in a small bowl.
Pour the sauce over the sautéed eggplant and stir well.
Allow the mixture to simmer for a couple of minutes until the sauce thickens.
Remove from heat and stir in chopped green onions.
Serve hot, garnished with sesame seeds.
