Cut off the ends of the eggplants. Slice into 3/4-inch rounds. Place rounds in a colander. Toss with a couple tablespoons kosher salt. Set the colander in the sink and let the salt draw out some of the rounds’ moisture for 30 minutes. Rinse the rounds and set them on a clean kitchen towel to dry.

To make the sauce, combine black garlic, ginger, soy sauce, fish sauce, black vinegar, and sesame oil in a jar. Cover the jar and shake vigorously for a minute.

Heat 1/4 cup vegetable oil in a high-sided skillet over medium-high heat. Arrange rounds in a single layer and fry them until golden brown, about 2 minutes per side. After both sides have browned, reduce heat to medium. Brush exposed sides with the black garlic and ginger glaze. Flip rounds over and cook for 2 minutes. Brush the newly exposed sides with glaze and flip again, cooking for 2 minutes more.

Transfer rounds to a platter. Brush remaining glaze on the rounds. Sprinkle black pepper and cilantro leaves over the top and serve warm or at room temperature.