Crispy Eggplant with Sweet Garlic Soy Glaze

Place the cubed eggplant in a large bowl, sprinkle with a pinch of salt, and let it sit for 10 minutes to draw out excess moisture.

Pat the eggplant cubes completely dry with a paper towel, then toss them in cornstarch until each piece is generously and evenly coated.

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and 2 tablespoons of water until smooth to create the glaze.

Heat the vegetable oil in a large skillet over medium-high heat, then add the coated eggplant in a single layer and fry for 6 to 8 minutes, turning occasionally until golden brown and crispy.

Remove the crispy eggplant from the skillet using a slotted spoon and let it drain on a plate lined with paper towels.

Drain all but 1 teaspoon of oil from the skillet, lower the heat to medium, and saute the garlic and ginger for 30 seconds until fragrant.

Pour the glaze mixture into the skillet and let it bubble for 1 minute before tossing the crispy eggplant and green onions in the sauce to coat, serving immediately topped with sesame seeds.