Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.
Serve hot with steamed rice.
Tip about the wet starch coating: if you prefer a thicker coating, you can double the amount or for a more clean and dry version, skip the wet starch.
Traditionally, this dish is deep-fried. If you are watching out the daily oil intake, you can fry all the ingredients with less oil. But the later method requires more time and patience.