To make the sauce, combine all the sauce ingredients in a small bowl. Set aside.
Cut the eggplants into pieces to fit in your steamer. Bring approximately 1 1⁄2 cups water to a boil in a wok or skillet (amount will vary depending on the size of your wok or skillet), then cover with a steamer on top and steam the eggplants for 10–12 minutes, until the skin is wrinkled and the flesh is no longer chewy or spongy but tender enough to pierce through with a chopstick. Remove the eggplants from the steamer, drain any excess water, and set them aside until cool enough to handle, about 5 minutes.
Tear the warm eggplant into long strips you can pick up with a chopstick and place them in a bowl. Pour in the sauce mixture and then place the scallions and ground chiles on top.
Heat the oil in a small saucepan over high heat until shimmering and nearly smoking, then pour the hot oil over the eggplant and aromatics to release their flavors. Stir well to combine. Serve immediately, or chill before enjoying.