Wash and dice half of the eggplant into thumb-sized cubes. Dice zucchini and onion into similar sizes.

Heat 1 tbsp olive oil in a pan over medium heat. Add diced eggplant, zucchini, and onion. Stir-fry for about 2 minutes.

Season with 1/2 tsp bamboo salt and 1/4 tsp black pepper. Stir well.

Add 1 bowl of cooked rice to the pan and mix thoroughly. Stir-fry for 1-2 minutes.

Drizzle 1/2 tbsp sesame oil and sprinkle 1 tbsp sesame seeds over the rice mixture. Stir well and turn off the heat.

Slice the remaining eggplant into 0.5 cm thick rounds. Heat 1 tbsp olive oil in a pan over low heat and grill the slices. Sprinkle a pinch of bamboo salt on each side. Cook for about 2 minutes per side.