Prepare the eggplant into noodles with a julienne blade on a mandoline.

Place a large non-stick skillet over a medium heat and dry-fry the sesame seeds. Turn them regularly - it is easy to burn them. Transfer them to a small bowl and set aside.

Add the sesame oil and olive oil to the skillet and add the eggplant noodles. Cook for five minutes, stirring regularly.

Mix together the soy sauce and rice vinegar, then add it to the skillet.

Cook for another few minutes or until the eggplant is cooked through. Add the green onions.

Transfer to a serving plate and sprinkle the sesame seeds over the top.