Thai Eggplant Pickles

Ingredients

• 2 lb Thai eggplants, trimmed, quartered
• 2 tbsp kosher salt
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2 (4 inch) stalks fresh lemongrass, trimmed, sliced finely
• 2 None fresh long red chilies, sliced thinly
• 4 None fresh kaffir lime leaves
• 1 2/3 cups firmly packed light brown sugar
• 1 2/3 cups white vinegar
• 1 tbsp Japanese soy sauce