Chinese Steamed Eggplant

Name: Chinese Steamed Eggplant
Ingredients: 1/4 cup distilled white vinegar; Kosher salt; 1 pound Japanese or Chinese eggplants; 2 tablespoons light soy sauce; 1 tablespoon chili crisp; 2 teaspoons oyster sauce (or mushroom oyster sauce to make it vegetarian); 2 teaspoons sugar; 1 teaspoon Chinkiang vinegar (black vinegar); 1 teaspoon dark soy sauce; 1/2 teaspoon toasted sesame oil; 1/4 teaspoon ground white pepper; 3 cloves garlic, minced; 1 scallion, minced; 3 tablespoons neutral oil, such as vegetable or canola oil; 1/2 teaspoon toasted white sesame seeds