Cube eggplant into bite-sized pieces, sprinkle with salt, and let sit 10 minutes. Rinse and pat dry to remove excess moisture.

Warm vegetable oil in a large wok or skillet over medium-high heat until shimmering.

Add minced garlic and sliced chili peppers, stirring constantly for about 30 seconds until fragrant.

Add the prepared eggplant and stir-fry for 4–5 minutes until golden brown and slightly softened.

Whisk together soy sauce, honey (or sugar), and freshly grated ginger until smooth.

Pour the sauce over the eggplant, cooking 2–3 minutes more until glossy and perfectly coated.

Remove from heat, stir in sliced green onions, and transfer to a serving plate. Garnish with toasted sesame seeds.