Begin by slicing the globe eggplants into bite-sized pieces, roughly 1-inch thick.

Sprinkle a generous amount of salt over the sliced eggplants and allow them to sit for about 20 minutes.

Rinse the eggplants under cold running water to remove excess salt and pat them dry using paper towels.

In a medium bowl, combine soy sauce, honey (or maple syrup), minced garlic, and rice vinegar; whisk until smooth.

Heat neutral oil in a large skillet over medium-high heat and fry the eggplant slices in batches for about 4-5 minutes on each side.

Once crispy, reduce heat and pour the prepared sauce over the eggplants, tossing gently to coat.

Transfer the Sticky Garlic Eggplant to serving plates and sprinkle with toasted sesame seeds.