Wash the eggplants and cut them into thick short strips.
Soak them in salted water for at least 20 minutes.
That will make sure it doesn't taste bitter, and soak less oil while frying.
Now add corn starch. Make sure you coat each eggplant strip properly.
Deep fry them till they look crispy and golden.
Remove onto a paper towel-lined plate.
Take a pan or wok. Heat oil in it.
Add ginger, garlic, onion, and scallions to it.
Saute till they are caramelized.
Add chili oil to it. Stir it once and mix the eggplant into it.
Garnish with scallions and cilantro, and serve over some noodles or rice.
Enjoy!!!
