Yakizushi (Eggplant Pickled in Green Onion Sauce) | Recipe transcription from an easy-to-use recipe from a cooking expert

Cut off the stems from the eggplants, then cut them in half lengthwise and make shallow diagonal cuts on the surface.
Rotate the eggplant and make diagonal cuts from the opposite side.
Cut the eggplant into 2-3cm wide pieces.
Fill a bowl with water (not listed), add 1/2 teaspoon of salt (not listed) to make a brine, add the eggplant and soak for 5 minutes.
Finely chop the green onions.
Peel the ginger and cut it into pieces.
Remove the buds from the garlic and chop it finely.
Remove seeds from chili pepper and cut into rounds.
Drain the eggplant and absorb the moisture with kitchen paper.
Sprinkle sesame oil (for eggplant) over the eggplant and let it absorb.

Place 1 eggplant, skin side down, in a frying pan.
Cover and cook over medium-low heat for 3 minutes.
Turn the eggplant over, cover, and cook for 2 minutes.
Transfer the eggplant to a pickling container.

Add (B) to a frying pan and bring to a boil.
Turn off the heat, add (A) and mix.
Place in container 2 and sprinkle with sesame oil (for finishing).
Put plastic wrap on the surface to remove the rough heat, then marinate in the refrigerator for 30 minutes to complete.