Preheat the oven to 220 degrees C. Prick the eggplant several times with a fork and remove the leaves. Place on a baking tray. Bake for 30 minutes in the oven until tender, turning over once. Remove from the oven and slit open to cool.
While the eggplant is still warm remove the stem end and peel. Cut into chunks and place them in the container of a blender or food processor. Process until smooth.
In a small dish combine the garlic, ginger, spring onions and chilli flakes.
In a separate dish stir together the soy sauce, brown sugar, rice vinegar and hot water.
Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil and swirl to coat the wok. When the oil is hot put in the garlic mixture and stir fry for about 15 seconds.
Pour in the soy sauce mixture and bring to a simmer. Stir in the eggplant puree cooking just until heated through.
Remove to a serving dish and stir in the sesame oil. Allow to cool then serve at room temperature as a spread for the bread.