Wash the eggplants, cut them in half, and slice diagonally.

Sprinkle 4 pinches of coarse salt on the eggplant and let it sit for 30 minutes.

Cut the green chilies into bite-sized pieces.

Remove seeds from the red chilies and slice them diagonally.

Thinly slice the onion.

Squeeze the salted eggplant gently to remove excess water.

Heat oil in a pan and sauté the green onion and minced garlic until fragrant.

Add the onion and stir-fry until slightly softened.

Add the eggplant and stir-fry over high heat.

Add all the seasoning ingredients and stir-fry quickly over high heat.

Add the green chilies and red chilies, and continue stir-frying over high heat.

Drizzle 1 tbsp of corn syrup for a glossy finish.

Turn off the heat and add 1 tbsp of sesame oil.