Fill a pan, a wok, or a slotted large pot with water that’s just enough to steam the eggplants for 5 minutes. You do not want the water to soak into the eggplants so please measure it with your own cookware. I use a 10-inch saute pan and the water quantity is about 1.5 cups.

Slice off the tip ends of the eggplants. Rinse and pat dry. Slice them crosswise into 2.5-inch sections then quarter each section lengthwise. In a large bowl, soak the eggplants right away with vinegar and water for 3 minutes.

Place the eggplants in the steamer basket. Make sure each slice has some room for the hot steam to circulate through. Steam the eggplants on high heat for 5 minutes. The eggplants are cooked when you insert chopsticks or a small knife into it easily without much resistance. Set them aside to cool after steaming.

When the eggplants are cool to touch, use your hands to shred them into thin strips. Transfer them into a large serving bowl. Add the green onion, garlic, salt, peppercorn powder and red chili flakes, if using.

Preheat the oil in a heavy bottom small saucepan over medium to medium-high heat, uncovered, until simmers, about 5 minute. Pour the hot oil directly on top of the garlic, scallions, and pepper flakes in the bowl. You should hear the sizzling sound.

Add the remainder of the seasonings - rice vinegar and sugar - and toss the salad to combine. Let the salad stand at room temperature for 5 minutes to absorb more flavor before serving. Serve at room temperature or slightly chilled.