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Cut eggplant into bite sized chunks. Add to a colander, then sprinkle over the salt and toss through. Let this sit for 30 minutes and then pat dry with a tea towel.
While you're waiting for your eggplant make the sauce by combining soy sauce, brown sugar, water, rice wine and garlic in a pan. Bring to a simmer over medium heat and cook until thickened and garlic does not taste raw (about 5 minutes).
In a large mixing bowl, combine all the flours and white pepper and mix together. Toss through the eggplant until covered. Add enough oil for deep frying to a large pot/wok then heat over medium high heat until 180-190C or a wooden chopstick inserted starts bubbling. Deep fry the eggplant in batches for about 5 minutes or until crispy or starting to go golden brown. Remove with a slotted spoon and drain on paper towel.
To serve, toss the eggplant through the soy garlic sauce, sesame seeds and spring onion greens. Devour immediately.