Cut eggplants in quarters lengthwise and then into 2 inch lengths. If your eggplant is wider you may need to do more slicing – you’re aiming for about ½ inch wide pieces.
Heat a large skillet over medium high heat and toast the sesame seeds just until their aroma comes. Transfer to a small bowl.
Add 1 ½ Tbsp peanut oil to pan.
Add eggplant and sprinkle with salt and a generous grind of pepper.
Stir-fry 4 minutes.
Add sherry, soy sauce and cabbage to pan.
Cook and stir 2 minutes.
Add sesame oil and green onions.
Stir another minute and serve.
Recipe by Savory Nature at http://savorynature.com/2013/09/26/stir-fried-japanese-eggplant-and-cabbage/