Soak the aubergines in a large bowl of water with the Rice Vinegar for 30 minutes to help retain their purple colour. Drain and set aside.
Bring a pot of water to a boil, then place a steamer on top. Steam the aubergines for 10 minutes.
In a bowl, add the garlic, spring onion, and sesame seeds. Drizzle about 2 Tbsp of heated oil over the mixture, then stir in all the remaining sauce ingredients.
Once the aubergines have cooled slightly, transfer them to a serving plate. Pour the sauce over the top and serve.
