Step 1: Prepare the eggplant by slicing them into 1-inch thick rounds or bite-sized pieces. Place them in a colander, sprinkle generously with salt, and let them sit for 15-20 minutes to draw out moisture. Pat them thoroughly dry with paper towels before cooking.
Step 2: In a small bowl, whisk together the soy sauce, rice vinegar, chili garlic sauce, brown sugar (or honey), and sesame oil. In a separate small bowl, combine the cornstarch and water to create a slurry.
Step 3: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the dried eggplant pieces and stir-fry for 5-7 minutes until they are tender and lightly browned. Remove the eggplant from the pan and set aside.
Step 4: In the same pan, add a little more oil if needed, then add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Step 5: Pour the prepared sauce mixture into the pan with the garlic and ginger. Bring to a gentle simmer.
Step 6: Whisk the cornstarch slurry once more, then slowly pour it into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. It should be glossy and coat the back of a spoon.
Step 7: Return the cooked eggplant to the pan, tossing gently to coat evenly with the thickened garlic sauce. Cook for another 1-2 minutes until everything is heated through.
Step 8: Garnish with sliced scallions and serve immediately over steamed rice.