Heat 4 tablespoons oil in a wok over high heat. Stir fry the eggplant for 1 minute. Add the salt and continue to cook until the eggplant becomes wilted. Remove and set aside.
Pour the remaining oil into the wok and heat. Stir fry the chilli bean paste, garlic shoots, cloud ear mushrooms and chillies until fragrant.
Add the aubergine and soy sauce; mix well.
Pour in the cornflour slurry and stir until the sauce has thickened. Drizzle with hot chilli oil and serve.
Garlic shoots can be purchased in speciality markets or online. Dried cloud ear mushrooms (also known as black wood fungus), chilli bean paste and hot chilli oil can be purchased in Asian speciality shops.