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Cut the eggplant into thick round slices then quarter each slice. Place the cut eggplant in a colander, toss with the salt and leave for 30 mins.
To make the sweet and spicy sauce, combine all the ingredients in a saucepan and gently simmer for 20-30 mins or until a thick sauce forms. Set aside.
Heat oil in wok until 200C | 400F. To make the batter, whisk together the flour, tapioca flour, salt and soda water. The batter should be runny but thick enough to coat the eggplant, so adjust with more/less soda water as required. Pat the eggplant slightly dry then dip into the batter and add to the oil. Fry for about 5 mins or until the outside is starting to turn golden brown, then remove from oil and place on paper towels to drain excess oil.
Add the fried eggplant to a large mixing bowl, then pour over the sauce and toss to coat. Add to a serving plate, then top with garnishes of choice. Devour while crispy and hot!