In a large bowl or baking dish, dissolve kosher salt in 2 quarts of water.

Place sliced eggplant in water, skin side up, and allow to soak for 10-20 minutes

In a small sauce pan, heat rice vinegar until it begins to simmer.

Slice Thai Chilies and place in a small bowl

Pour hot rice vinegar over chilies and let sit for 5 minutes

Then add sake, sugar, soy sauce, and balsamic vinegar to bowl

Stirring constantly, add corn starch until dissolved. Set sauce to the side

Drain eggplant and pat dry with a paper towel.

Heat 2 tablespoons of vegetable oil over medium-high heat on a grill top or cast iron pan. Place eggplant pieces on pan and grill until slightly charred and browned on all sides.

Meanwhile, in a small sauté pan, heat remaining 2 tbsp vegetable oil over medium heat. Add ginger, garlic and scallions. Cook until fragrant, about 1-2 minutes

Add gochujang, mix together and cook for about 30 seconds.

Pour in chili sauce mixture you set aside and mix all together. Scraping up any brown bits in bottom of pan.

If sauce is too thick, add a little water until desired consistency is met.

Place grilled eggplant on platter or serving bowl, top with sichuan-style sauce.

Garnish with chopped cilantro and sesame seeds.