Toss eggplant with salt. Let sit for 15 minutes. Dry eggplant pieces off with paper towels. Toss eggplant and chicken with cornstarch.
Meanwhile, prepare rice according to package directions. Cover to keep warm.
Heat Natural Grapeseed Oil in a 12-inchnonstick skillet over medium heat. Add eggplant and chicken and sauté for about 7-10 minutes or until chicken is cooked through. Transfer to a bowl/plate.
Add garlic, ginger, and crushed red pepper flakes to the empty skillet. Sauté for 30 seconds or until fragrant. Whisk in tahini and Asian Ginger Plum Dressing.
Return eggplant and chicken to the skillet, toss in sauce, and cook until heated through.
Serve over rice. Garnish with scallions and sesame seeds.
