Sichuan-Style “Fish-Fragrant” Eggplant

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

1. 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 the eggplant evenly.
2. In a large skillet over medium heat, heat the skillet for 1 minute, then heat 2 tablespoons of 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 the pan begins to run dry.
3. Return the empty skillet to medium-low heat and add 2 more tablespoons of oil. Add Sichuan peppercorn, chilis, bean paste, half the garlic, ginger, white pepper, and half the green onions. Stirring constantly, cook until fragrant and the garlic is barely golden, about 1 minute.
4. Return eggplants to skillet. Pour in soy sauce, vinegar, 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. Serve with rice, if desired.Source: delish.com