Prepare 2 eggplants and cut them into desired shapes. Make shallow cuts on the surface to help the seasoning penetrate.

Sprinkle salt on the eggplants and rub gently. Let them sit for 15 minutes to draw out moisture.

Pat the eggplants dry with a paper towel to remove excess moisture.

Mix 60 ml water and 2 tbsp flour in a bowl to create a batter.

Coat the eggplants evenly with the batter.

Heat a generous amount of cooking oil in a frying pan. Fry the eggplants until golden brown on both sides.

Remove the fried eggplants and set them aside on a plate.

In a small bowl, mix 2 tbsp soy sauce, 1 tbsp vinegar, 1/2 tbsp minced garlic, 2 tbsp honey, 3 tbsp water, and a small amount of chili to make the seasoning sauce.

Pour the seasoning sauce into the frying pan and bring it to a gentle boil.

Add the fried eggplants back into the pan and coat them evenly with the sauce.