Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 large onion, thinly sliced
• 4-5 cloves garlic, minced
• 1-2 teaspoons chili flakes (adjust to taste)
• 2 tablespoons vegetable oil for frying
• 1/4 cup cornstarch or rice flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• Fresh cilantro or spring onions for garnish

Preparation

1. Prepare Eggplant: Wash the eggplants and slice them into 1/2-inch thick rounds. If desired, you can salt the slices and let them sit for 15-20 minutes to draw out excess moisture, then pat dry thoroughly.
2. Coat Eggplant: In a large bowl, toss the eggplant slices with cornstarch or rice flour until lightly coated on both sides. This will help create a crispy exterior when fried.
3. Heat Oil: Heat vegetable oil in a deep frying pan or wok to 180°C (350°F). The oil should be deep enough to submerge the eggplant slices.
4. Fry Eggplant: Carefully add the coated eggplant slices to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
5. Sauté Aromatics: In a separate pan, heat 1 tablespoon of oil. Add the sliced onions and sauté until they become translucent and slightly caramelized. Add minced garlic and continue cooking for 1-2 minutes until fragrant.
6. Combine: Add the crispy fried eggplant to the pan with the aromatics. Sprinkle with chili flakes, salt, and black pepper. Toss gently to combine.
7. Season: Drizzle with soy sauce and vinegar, tossing everything together until well coated and heated through.
8. Serve: Garnish with fresh cilantro or chopped spring onions and serve immediately while hot and crispy. The dish should have a perfect balance of crispy eggplant, sweet onions, aromatic garlic, and spicy chili flavors.