Step 1

Preheat your air fryer to 200°C/400°F for 5 minutes.Halve the eggplants lengthwise, then cut in long, thick sticks, see image. Place them in a bowl.

Step 2

Sprinkle the salt all over and drizzle 1 Tbsp of the lime juice.Pour about ½ the Tbsp of oil into one of your palms, rub your hands together, then rub these oily palms all over all the eggplant sticks.

Step 3

Place them in the air fryer basket and fry for 10 minutes, flipping them halfway.If you're air frying, at this stage, move on to prepping the aromatics.

Step 4

Prep the eggplants as above.Heat the oil in a wok or large frying pan on medium heat. Fry the eggplants in a single layer for 5 minutes, flipping halfway through. Do this in 2 batches if you have to.How much oil you use here is up to you. If I were frying the eggplants, I'd only use about 4 Tbsp of oil altogether and fry the eggplants in 2 batches.Traditionally, about 250ml/1 cup of oil would have been used to deep fry the eggplants, which are like sponges and will soak up a lot of oil.

Step 5

When done, take them out and place on a plate double lined with kitchen paper.

Step 6

Halve, then thinly slice the onion.Chop the garlic width wise.Slice the chillies in long, thin strips.

Step 7

Heat the oil in a roomy wok of deep frying pan on medium heat and fry the onions for 1 minute.

Step 8

Add the garlic and chillies and fry for 30 seconds.

Step 9

Add the fried eggplant sticks, give them a quick stir to mix, then add the water, light and sweet soy sauces, lime juice and just a pinch of salt. Mix well, reduce the heat to low, cover and simmer for 5 minutes, until the eggplants are completely soft and have taken on a glossy look.

Step 10

Taste the dry sauce and add more light soy sauce if necessary. Finish off with herbs, if you fancy.If you want a wetter final dish, increase the soy sauces, water and lime juice proportionately. So double all the amounts.