Heat vegetable oil in a wok over medium heat.
Add onion, garlic, stir-fry for 1 minute until translucent.
Then add the aubergines, stir-fry for 2 minutes until caramelized.
Add mushroom, stir-fry for 2 minutes, then add black pepper.
Add cooked rice, toss to mix well, add soy sauce and toss.
Add spring onion, stir in and take off the heat.
Mushroom aubergine ready to serve.
Sprinkle with toasted black sesame seeds.