How to make it

1. Cut eggplants into small chunks and transfer to a large bowl, add salt and mix well to combine. Allow to soak for 15 mins (or up to an hour) to draw out moisture.
2. Then pat eggplants dry using a paper towel, sprinkle with 1 tbsp corn flour and mix well to coat.
3. Mix soy sauce, chilli garlic sauce, rice vinegar, water, 1 tsp corn flour and brown sugar in a small bowl.
4. Heat 2-3 tbsp of oil in a large non-stick pan or wok over medium heat. Add the eggplant and fry for about 5-8 minutes. Once the skin is well browned and the inside turns soft, remove the eggplant and transfer to a plate.
5. Add the remaining oil, ginger and chilli to the same pan and roast for a few seconds while stirring until fragrant. Then put the eggplant back on the pan. Mix the sauce again until the corn flour is completely dissolved and pour it over the eggplant. Stir immediately until the eggplant is evenly coated and the sauce thickens.
6. Garnish the eggplant with spring onions, sesame and a side of lime wedges and serve as a side dish or as a main course over steamed rice. Enjoy!