Sichuan-Style Spicy Braised Eggplant

Kosher Salt

cups

Water

quarts

Chinese Eggplants, trimmed, split into quarters lengthwise, and cut into 3- to 4-inch lengths

0 lb

Red Thai Bird Chilies

each

White Vinegar

tablespoons

Shaoxing Wine

tablespoons

Sugar

tablespoons

Soy Sauce

teaspoons

Chinkiang Vinegar

tablespoons

Cornstarch

teaspoons

Vegetable Oil

tablespoons

Fresh Ginger, minced

teaspoons

Garlic Clove, minced

teaspoons

Scallions, whites thinly sliced, greens cut into 1/3-inch segments

each

Sichuan Chili Broad Bean Paste

tablespoons

Cilantro, roughly chopped

to taste