Cut the eggplants into ½-inch / 1-cm cubes.
Place them in a large non-metal bowl, cover with water, add a generous amount of salt, and stir.
Let stand for 10 minutes to draw out any bitterness.
Drain the eggplant cubes well and pat them completely dry with paper towels.
In a separate large bowl, stir together the potato starch, onion powder, garlic powder, and an additional pinch of salt.
Toss the dry eggplant cubes in the starch mixture until they are thoroughly coated. Shake off any excess.
In a large frying pan over medium heat, add oil to a depth of about ½ inch / 1. 25 cm and heat to 350°F / 175°C. Carefully add the eggplant cubes (working in batches if needed) and fry until golden brown and crispy on all sides, about 2-3 minutes.
Transfer to a paper towel-lined plate to drain.
In a separate skillet, heat 2 tablespoons (30 ml / 1 fl oz) of oil over high heat.
Add the arugula and sauté until the greens just begin to wilt, about 1 minute.
To serve, arrange the wilted arugula around the edge of a serving platter.
Top with the crispy fried eggplant, drizzle generously with the warmed Sweet Chili Sauce, and garnish with the chopped green onions, coriander, and mint.
Don't overcrowd the pan when frying the eggplant.
Cooking in batches ensures each piece has enough space to get perfectly crispy and golden brown.
