Heat the cooking oil in a wok or frying pan. When it starts to smoke, add the eggplants and fry for just 30 seconds. They will continue to soften in the residual heat do don’t wait for them to turn soft. When they start to brown, scoop them out (a spider
is useful) and drain on a stack of paper towels. By cooking the eggplants separately, you’ll avoid the risk of overcooking them which is easy to do when they’re cooked together with other ingredients that require different lengths of cooking time.