Chop eggplant into large pieces. Soak eggplant in water with a good pinch of salt for at least 30 minutes, try to submerge the pieces by using a heavy plate.

After 30 mins, pat dry.

In a separate large bowl, mix cornflour, salt, white and black pepper.

Toss the eggplant pieces in cornflour mixture so every piece is coated generously on all sides with the flour mix.

Heat a few inches of frying oil in a deep pot or wok.

Use a cooking thermometer and heat oil until 180-190ºC. Alternatively, test if the oil is hot enough by dipping a wooden chopstick to the bottom of your oil; if bubbles rise rapidly, you're ready to fry.

Fry eggplant pieces in batches for about 3-4 minutes, turning so that the pieces cook evenly. Fry in small batches of 5-7 pieces for a small pot, or 8-10 pieces in a large wok.

Drain on paper towel and set aside.

Mix black bean sauce, oyster sauce and sugar together in a small bowl and set aside.

Heat 1 tablespoon oil in a pan on medium heat. Cook spring onions until shiny, then add garlic and stir.

Add the black bean sauce mix to the pan along with fermented bean curd until it has dissolved.

Add eggplant and fresh chilli to the sauce and stir lightly or toss until the eggplant pieces are evenly coated.

Garnish with freshly sliced spring onions and toasted sesame seeds!