First things first, either method you choose will work well. Place your diced eggplant in a large bowl and pour enough water over it to cover the pieces. Sprinkle in the sea salt and stir well to combine. To weigh the eggplant down, place a pot lid on top, ensuring it stays submerged. Let it rest for about 15 minutes. Alternatively, if you prefer the paper towel method, layer the sliced eggplant on a paper towel and sprinkle kosher salt on both sides. Allow it to rest for the same duration. This process helps to draw out any bitterness and soften the eggplant.

Once the 15 minutes are up, drain the eggplant (whichever method you used) and rinse it under running tap water if you used the salting technique. Pat them down thoroughly with a kitchen towel or paper towels. This step ensures a firmer texture for your eggplant and gets rid of excess moisture.

In a small bowl, combine the light soy sauce, water, dark soy sauce, sugar, and cornstarch for the sauce. Mix everything well until the cornstarch fully dissolves. Set this bowl aside; we'll use this mixture shortly.

Now it's time to add some crunch to our eggplant! Sprinkle the tablespoon of cornstarch over the eggplant pieces, and toss them by hand until they’re evenly coated. This will aid in creating a nice texture during cooking.

Heat two tablespoons of peanut oil (or vegetable oil) in a large nonstick skillet over medium-high heat. Give the oil a moment to get hot but be careful not to let it smoke.

Carefully spread the battered eggplant across the bottom of the skillet, without overlapping them. Allow them to sizzle away, cooking one side at a time until they’re beautifully charred and tender—about 8 to 10 minutes in total. If the skillet begins to smoke, lower the heat slightly. Once done, transfer the eggplant to a plate.

In the now-empty skillet, add the remaining 1/2 teaspoon of oil along with the minced ginger and chopped garlic. Stir these ingredients for a minute or two until they release their delicious fragrance.

Return the cooked eggplant to the skillet. Re-mix the sauce to make sure everything is blended, then pour it over the eggplant. Stir everything together for a couple of minutes until the eggplant is well-coated and the sauce thickens slightly.

Transfer the final dish to a large plate or serving bowl. Enjoy hot as a satisfying side or as a delightful main dish over a bed of steamed rice or alongside noodles.