Remove the stems of the eggplants, wash them, and slice into semi-thick half-moon shapes.

Mix the sliced eggplants with 1 tbsp of salt and let them sit for 5-10 minutes.

Squeeze out as much water as possible from the salted eggplants without rinsing.

Slice the carrot into thin half-moon shapes and chop the onion into bite-sized pieces. Cut the green chilies in half, remove the seeds, and chop finely.

Heat olive oil in a pan and sauté minced green onion and garlic until lightly golden.

Add the eggplants and prepared vegetables to the pan, then stir in soy sauce, oyster sauce, and corn syrup.

Cook until the onions turn translucent, then add sesame oil and sesame seeds before turning off the heat.