Sprinkle salt, granulated garlic and black pepper to the eggplants.
In a wok, heat olive oil over medium heat.
Add eggplants and fry for 3 minutes on each side.
Remove from heat and put the cooked eggplants on a plate.
Combine all ingredients of the dipping sauce in a sauce bowl. Serve with the eggplants. Enjoy!
Inspired by Ang Sarap.