Combine tamari, hoisine sauce, ginger, chili flakes,garlic (if using) and aubergine in a bowl and set aside.
Preheat two nonstick pans over medium heat.
Add the marinated aubergine to on of the pans and fry on medium heat for 5-10 minutes, until the aubergine starts to get soft and golden brown. Stir regularly to make sure it doesnt burn. Lower the heat if needed.
When the aubergine has fried for five minutes add sesame oil to the other pan together with cauliflower rice and lemon juice. Let it fry for five minutes or until it starts to get a little soft and browned. I dont like to fry it for too long since I like it when it still has some crunch.
When done, add the cauliflower rice on two plates. Then add the fried aubergine on top.
Top with sliced scallion and fresh cilantro.