Mix glazing sauce ingredients together in a blender until smooth and put aside.
Slice whole eggplants diagonally into 2-inch pieces. Heat a heavy-bottomed skillet or wok. Add oil and stir-fry eggplant with a sprinkle of salt. Cook over medium-high heat until eggplant is lightly browned and can be pierced with a fork but is still firm.
Stir minced garlic into the eggplant and cook a few seconds until fragrant but don't burn. Briefly re-blend the glazing sauce mixture and add it to the pan. Bring to a quick boil, so the sauce thickens. Remove eggplant from heat.
Serve
Serve with a sprinkle of sesame seeds and drizzle with hot chili oil to taste.