Sichuan Style Fish Fragrant Eggplant

Ingredients

• 3 Chinese eggplants (about 1 1/4 lb.), halved lengthwise and cut into thick diagonal strips
• 2 tsp. kosher salt
• 3 tbsp. cornstarch
• 1 tsp. ground Sichuan peppercorn (optional)
• 6 to 12 dried red chilis (optional)
• 1 tbsp. chopped pickled chili, sambal oelek, or freshly sliced Thai chilis
• 3 tbsp. fermented chili bean paste
• 1 head garlic, minced, divided
• 1 tbsp. minced fresh ginger
• 0.5 tsp. ground white pepper
• 3 green onions, thinly sliced, divided
• 1.5 tbsp. low-sodium soy sauce
• 1.5 tbsp. rice wine vinegar
• 2 tsp. Chinese black vinegar
• 4 tsp. granulated sugar
• 0.5 tsp. MSG (optional)
• 0.5 c. water or low-sodium chicken broth
• 2 tsp. toasted sesame oil

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