Step 1

Soak the eggplants. Slice the eggplants into 2.5-inch pieces and slice each piece into quarters lengthwise. Transfer to a bowl and cover with water.

Step 2

Add ¼ teaspoon of salt and let the eggplants soak for about 15 minutes. Drain the eggplants and rinse them under cold water. Transfer to a plate lined with kitchen paper towels and pat them dry.

Step 3

Fry the eggplants. Heat ¾ cup of frying oil in a deep saucepan. Once hot, carefully add the eggplants and fry for 1-3 minutes or until tender. Do not over-fry them, or they will lose their vibrant green color.

Step 4

Line a plate with kitchen paper towels. Remove the eggplants from the oil using a slotted spoon and transfer them to the paper towels to remove the excess oil. Since eggplants tend to absorb a lot of oil, I recommend patting them a bit with another layer of paper towels to remove more oil.

Step 5

Sauté the aromatics. Heat some oil in a saucepan or clay pot over medium heat. Once hot, add the minced shallot and garlic, and cook for 1-2 minutes. Next, add the green onions and sauté for 1 more minute.

Step 6

Add the remaining ingredients. Add the fried eggplants, soy sauce, sugar, water, and ground black pepper. Cover the pot with a lid and let simmer for about 10 minutes.

Step 7

Remove from the heat and serve on top of steamed white rice! This dish is best served immediately but will keep for up to 2 days in the refrigerator.