Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Add 1 tbsp vegetable oil + 1 tbsp Sesame oil to the Analon Pan and heat on medium high heat.
Add the eggplant slices in single layer in the pan and sear them on both the sides for about 3-4 minutes, till they become soft an slightly sticky. Once done, take them out on a paper towel in a plate. Set aside.
In a small bowl, add corn starch, brown sugar, soy sauce, and red chili flakes to it with the water. Stir till sugar is dissolved. It will become slurry like.
Once eggplants are done, add 1/2 tbsp of vegetable oil and add dry whole chillies, garlic, ginger and white part of the scallions (green onions). Saute on medium high heat for about 30-40 seconds till aromatic.
Add the corn flour slurry to the pan and cook on lower heat till sauce thickens.
Add the seared eggplant slices and mix well till sauce is coated well.
Switch off the heat and garnish with sesame seeds, green part of the scallions and cilantro/coriander leaves.
Serve it hot with either noodles or rice of your choice.
You can serve it as an appetizer also.