Chinese Eggplant with Garlic Sauce

Ingredients

• 2 medium Chinese eggplants (about 500g / 1.1 lbs), cut into 2-inch batons
• 1 tsp salt (for drawing out moisture)
• 2 tbsp neutral oil (avocado or vegetable)
• 5 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp doubanjiang (chili bean paste)
• 2 tbsp soy sauce
• 1 tbsp Chinese black vinegar (Chinkiang)
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch dissolved in 2 tbsp water
• 2 green onions, sliced
• 1 tsp toasted sesame seeds