Grill the eggplant until the skin is brittle and the insides are soft. It will also make the skin easier to peel off. Make sure not to overgrill the base because it might detach from the stem when frying

For preparing the dipping: mixture, mix the egg, diluted 1tsp cornstarch in 200ml water, salt, and pepper

Spread the eggplant and dip to the mixture. Make to put space in between the flesh to allow the mixture to be incorporated very well in the flesh

At medium heat, heat up 10 tsp of cooking oil for 2mins. If the oil is ready, put the eggplant immediately. Cook until it turns brown. If you cooking another rounds of eggplant, make to change the oil if it turns black