Wash the eggplant, remove the stalks, and cut into large pieces.
Put it in the steamer basket. Cook eggplants until soft, checking readiness with a wooden stick. Unparliamentary.
For the dressing, mix the crushed garlic, green onions, soy and fish sauces, chili flakes and sesame oil.
Cut or tear the eggplant by hand into smaller pieces and mix with the dressing. Sprinkle the finished dish with sesame seeds.