Grilled or broiled eggplant till tender. When eggplant cool down, removed skin and cut eggplant to chunks bite sizes. Put it in a large serving bowl and set it a side.
In a small bowl; mix water with vinegar, soy sauce, sugar, sesame oil, ginger, paprika and onion together, mix well. Pour vinegar sauce over prepared eggplant, stirs and mix well. Add cummin, corriander, fresh herbs and chili pepper, stirs well before serve.
Serve with rice.