Prepare salad dressing. Finely chop the cilantro leaves and garlic. Mix all dressing ingredients.
Cut pickled lychee in half. Chop the cilantro not too finely.
Heat up oil for frying. Cut the peeled eggplant in half lengthwise, each half into 2-3 more pieces, depending on size. Spray with water and roll in starch. Spray again with water and roll in starch. Deep fry eggplant. They are ready when the pieces tap together on contact.
Transfer the fried eggplant to a bowl, mix with dressing, add lychee and cilantro leaves. Stir.