Sesame seeds lightly fry in a dry pan.

Wash the eggplant under running water, cut into cubes. Pour salt water, leave alone for 20 min. Then drain the water, the aubergine dry with paper towels.

In skillet, heat oil, lightly fry onion until soft, add eggplant and fry, they should be soft but not burnt, add the garlic (I cut slices), stir fry 1-2 min, add pepper. Fry until slightly soft, about 1 minute (it should retain its crispness), add the sugar. Don't forget to stir the vegetables.

In ready vegetables, pour soy sauce, lemon juice, add red chili pepper, turn off the heat. Add roasted sesame seeds and herbs. Check for salt, pepper, acid.

Eggplant is very tasty. Put into the refrigerator for a few hours. Welcome to the table and enjoy.