Heat a wok or large skillet over medium heat. Add the oil and the garlic, and cook until it starts to lightly brown. Stir in the sambal and cook for 30 seconds. Add the eggplant and shrimp and stir frequently, raising heat to medium high. Season with fish sauce and hoisin sauce.
Continue cooking until the shrimp is opaque and the eggplant is fork tender. If it appears to be drying out, add a little bit of water, a few tablespoons at a time. Stir in the scallions and cook for just a minute or two more. Transfer to a plate and garnish with cilantro, mint and a drizzle of sesame oil, and toss. Serve immediately with steamed rice.