Cut eggplants into 2” to 3” chunks. Soak eggplants in water unless deep frying immediately. Mince ginger, celery, red pepper.

Deep fry eggplants until golden brown. Transfer and soak eggplants in hot water to remove oil and finish cooking. Arrange on serving platter.

In a small bowl, mix ginger, celery, ketchup, red pepper, vinegar, sugar, sesame oil, salt, and vegi oyster sauce to taste. Spread over eggplants and serve.