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