Thoroughly wash 1 eggplant and a 1-inch piece of fresh ginger under cool, running, drinkable water. Cut the eggplant into approximately 1½-inch pieces. Peel the ginger with a spoon; finely chop and set aside.
In a large skillet over medium high heat, add ¼ cup of extra-virgin olive oil. Once the oil is hot, add the eggplant. Try to ensure all the cut sides are touching the hot pan.
Cook for 5-7 minutes until the eggplant has a nice golden color. Season the eggplant liberally with koshersalt (eggplant needs a lot of salt!). Flip all the eggplant pieces over and cook for another 2 minutes until all the pieces are golden and soft.
Turn off the heat and add the reserved ginger and 2 cloves of finely chopped garlic. Toss everything together using the residual heat to cook the ginger and garlic a little bit, about 30 seconds.
Stir in 1 cup of roughly chopped kimchi (including some liquid), and 1 teaspoon of toasted sesame oil. Transfer to a bowl or platter immediately.
Thoroughly wash a small handful of fresh cilantro and a small handful of fresh basil under cool, running, drinkable water. Chop and scatter the herbs over the dish. Eat up, Mama!