Follow these simple steps to create your own Sticky Garlic Eggplant:

1. Prepare the Eggplant: Start by cutting the eggplants into bite-sized pieces. You can slice them into rounds or cubes, depending on your preference.
2. Salt the Eggplant: Place the eggplant pieces in a colander, sprinkle them with salt, and let them sit for about 10 minutes. This will help remove excess moisture and bitterness.
3. Rinse and Pat Dry: After 10 minutes, rinse the salted eggplants under cold water to remove the salt and pat them dry with a clean kitchen towel.
4. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
5. Cook the Eggplant: Add the eggplant pieces to the skillet and cook until they are golden brown and tender, about 8-10 minutes. Stir occasionally to ensure even cooking.
6. Make the Sauce: While the eggplant is cooking, mix the minced garlic, soy sauce, brown sugar, rice vinegar, cornstarch mixture, and sesame oil in a bowl.
7. Add the Sauce: Pour the sauce over the cooked eggplant in the skillet. Stir well to coat the eggplant evenly with the sauce.
8. Simmer: Allow the mixture to simmer for about 3-5 minutes until the sauce thickens and becomes sticky.
9. Taste and Adjust: Taste the dish and adjust the seasoning if necessary, adding more soy sauce or sugar as desired.
10. Serve: Remove the skillet from heat and garnish the dish with chopped green onions, sesame seeds, and red pepper flakes if you like a little heat.