Prep the Eggplants

Air Fryer

• 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.
  2 medium eggplants
  
• 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.
  3 Tbsp fresh lime juice, ⅛ tsp salt, 2 Tbsp vegetable oil
  
• 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.
  

Frying the Eggplants in Oil

• 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.
  PLUS more oil if frying the eggplants
• When done, take them out and place on a plate double lined with kitchen paper.

Prep the Aromatics

• Halve, then thinly slice the onion.

  Chop the garlic width wise.

  Slice the chillies in long, thin strips.
  1 medium onion, 2 medium cloves garlic, 5 red birds eye chillies
  

Let's Cook the Soy Limang

• Heat the oil in a roomy wok of deep frying pan on medium heat and fry the onions for 1 minute.
  PLUS more oil if frying the eggplants
  
• Add the garlic and chillies and fry for 30 seconds.
  
• 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.
  1 Tbsp light soy sauce, 60 ml water, 2 Tbsp sweet soy sauce
  
• 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.
  2 sprigs coriander leaves (cilantro)