Sichuan-Style "Fish-Fragrant" Eggplant

1 . Stage

In a large bowl, toss eggplant evenly with salt. Let sit for 20 to 30 minutes, then gently squeeze out as much moisture as possible. Drain and pat dry with a paper towel. Transfer to a dry bowl or sheet tray, then add cornstarch and toss to coat eggplant evenly.

2 . Stage

In a large skillet over medium heat, heat skillet for 1 minute, then heat 2 tablespoons oil until it starts to smoke slightly. Working in batches to avoid overcrowding the pan, fry eggplant until lightly golden on all sides, 3 to 4 minutes. Transfer to a bowl and set aside. Repeat with remaining eggplants, adding more oil as necessary if pan begins to run dry.

3 . Stage

Return empty skillet to medium-low heat and add 2 more tablespoons oil. Add Sichuan peppercorn, chilis, bean paste, half the garlic, ginger, white pepper, and half the green onions. Stirring constantly, cook until fragrant and garlic is barely golden, about 1 minute.

4 . Stage

Return eggplants to skillet. Pour in soy sauce, vinegars, sugar, MSG (if using), and water or broth, stirring occasionally until mixture thickens and becomes glossy. Stir in sesame oil, remaining garlic, and remaining green onions in the final minute of cooking.

5 . Stage

Serve with rice, if desired.