Toss the eggplant chips with copious salt and let rest about 30 mins. Drain off exudate.
Quick rinse, drain well in colander, then pat dry.
Coat the eggplant chips in the cornflour or potato starch.
Shallow fry or air fry the eggplant chips until crispy.
Make the glaze by mixing the Chilli Bean Sauce, Oyster Sauce, Sesame Oil, grated garlic, and grated ginger. Add a splash of water to loosen the glaze if needed.
Toss the crispy eggplant chips in the glaze.
Top with toasted sesame seeds and spring onion.
Serve immediately.
