Roll the diced eggplants in a mixture of 2 types of flour, starch, salt and vanilla.
Put eggplants in hot vegetable oil in a wok pan and fry for 3 minutes. Prepare shiitake mushrooms the same way.
In a separate pan in 1 tbsp. fry finely chopped garlic and onions with a spoonful of vegetable oil. Put the prepared eggplant and shiitake mushrooms on a plate, garnish with the onion-garlic mixture.