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Add sesame seeds, chili garlic sauce, chili oil, and black bean sauce to small bowl; stir to combine. Set aside.
Place eggplant in steamer basket. Heat 1-inch water in large pan on HIGH; bring to rapid boil. Place basket in pan; steam 7 min. Set aside.
Heat oil in pan on MED-HIGH. Add garlic, shallots, celery and onion; cook, stirring, 1 min. Add pepper; cook, 1 min. Add eggplant; season with salt. Add oyster sauce; stir to combine. Season with chili garlic sauce mixture; garnish with green onion.
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