Rinse the dried chickpea skins 1–2 times, then soak in fresh water for about 45 minutes until pliable. Break apart any still-firm pieces and soak longer — they soften further while cooking.

Cut the finger eggplants into generous rolling chunks. Dissolve 1.5 tbsp white vinegar and 1.5 tsp salt in water and pour over the eggplant. Steep about 15 minutes, stirring once after 5 minutes, then squeeze dry. Rinse first if you prefer it milder.

Heat oil in a wok over low heat and fry the ginger shreds for about 1 minute. Turn the heat up to maximum, add the eggplant and toss, then cover and braise under steam for about 1 minute. Lower the heat to medium.

Add the soaked chickpea skins and stir well. Season with 1 tsp sugar only — no extra salt, as the eggplant was soaked in salt and the preserved vegetable is already salty. Add a splash of hot water, bring to a boil, then simmer gently for about 10 minutes until the eggplant is soft and silky.

Add the Sichuan preserved vegetable and toss. Taste, and add a splash of light soy sauce if needed. Scatter in the chopped cilantro, toss once more, and serve immediately. No thickening slurry is needed.