Step 1: In a large bowl, make a brine (mix water and salt) and soak the eggplants for 15 minutes. Drain and dry after 15 minutes.
Step 2: In a separate bowl, mix the room water, brown sugar, soy sauce, vinegar, sesame oil, cornstarch, and chili pepper and set aside.
Step 3: Cook eggplant in oil until tender and golden and set aside on a plate.
Step 4: In the same pan, fry the garlic and ginger for 1 minute and add the reserved sauce, bringing it to a boil.
Step 5: Add eggplant and coat with sauce. Sprinkle with sesame seeds and finely chopped green onion.