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Cut the ends of the eggplant off and cut the eggplant in half. Slice the eggplant in half again and cut into 2-inch pieces
Place the eggplant skin side facing down in a bowl and steam for 5-7 minutes.
In a bowl, add vegetarian oyster sauce, soy sauce, black vinegar, sugar, sesame oil, sesame seeds, minced garlic, chopped red chili, and the white parts of the green onion.
Heat 4 tbsp of oil, and once the oil is hot, pour it over the sauces and mix.
Once the eggplant is ready, transfer it onto a new plate. Pour garlic sauce all over the eggplant and garnish with green onion.