Heat the sesame oil in a large wok over a moderate heat. Stir fry the aubergine for 3-4 minutes until lightly coloured and softened. Add the garlic, ginger and chilli and continue to stir fry for 2-3 minutes.
Season to taste using the Szechuan pepper and soy sauce. Spoon into serving bowls and garnish generously with the coriander leaves. Serve immediately.