Slice the eggplants (2 pcs) into rounds, making small cuts on each of them.
Then heat olive oil in a pan and fry the eggplants on both sides for 2 minutes until golden brown. After frying, transfer them to a paper towel to get rid of excess oil.
Now you can start preparing the sauce. In a deep bowl, mix honey (1 tsp), sugar-free soy sauce (1 tbsp), teriyaki sauce (1 tbsp), and finely chopped garlic (3-4 cloves).
Add diced tomato (1 pc) and chopped cilantro (half a bunch), mixing all the ingredients thoroughly.
On a serving plate, arrange the slices of eggplant, then add one teaspoon of sauce on each slice. Then layer the eggplant slices again and repeat the process until all ingredients are used.
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