Braised Chinese Eggplant

Soak the eggplants. Slice the eggplants into 2.5-inch pieces and slice each piece into quarters lengthwise. Transfer to a bowl and cover with water.
Add ¼ teaspoon of salt and let the eggplants soak for about 15 minutes. Drain the eggplants and rinse them under cold water. Transfer to a plate lined with kitchen paper towels and pat them dry.
Fry the eggplants. Heat ¾ cup of frying oil in a deep saucepan. Once hot, carefully add the eggplants and fry for 1-3 minutes or until tender. Do not over-fry them, or they will lose their vibrant green color.
Line a plate with kitchen paper towels. Remove the eggplants from the oil using a slotted spoon and transfer them to the paper towels to remove the excess oil. Since eggplants tend to absorb a lot of oil, I recommend patting them a bit with another layer of paper towels to remove more oil.
Sauté the aromatics. Heat some oil in a saucepan or clay pot over medium heat. Once hot, add the minced shallot and garlic, and cook for 1-2 minutes. Next, add the green onions and sauté for 1 more minute.
Add the remaining ingredients. Add the fried eggplants, soy sauce, sugar, water, and ground black pepper. Cover the pot with a lid and let simmer for about 10 minutes.
Remove from the heat and serve on top of steamed white rice! This dish is best served immediately but will keep for up to 2 days in the refrigerator.