Ginisang Talong Recipe

In a large bowl, place chopped eggplant pieces. Sprinkle eggplants with salt, tossing regularly to ensure the cut sides are seasoned with salt. Set aside for 10 minutes. Drain any liquid from the bowl. Blot off excess moisture from the eggplants. 

Preheat about 2 tablespoons oil in a wok over medium-high heat. Place eggplants, cut side down, in the hot oil in a single layer, and sear until browned. Flip and cook the other side. Remove from heat and transfer to a plate. Repeat with remaining eggplants. 

In the remaining oil in the wok, add garlic, onions, and tomatoes, sauteing after each addition. Return eggplants to the wok and drizzle in sesame oil. Season with salt and ground black pepper to taste. Add sesame seeds and toss to coat. Remove from heat and serve hot.