Using a sharp knife, slice the aubergines (eggplants) into thin rings.
Place the egg white in a small bowl and whip until light and foamy.
Mix together the cornflour, salt and seven-spice powder on a large plate.
Heat the oil for deep frying in a large wok.
Dip each piece of aubergine (eggplant) into the beaten egg white then coat in the cornflour and seven spice mixture.
Deep-fry the coated aubergine (eggplant) slices, in batches, for 5 minutes, or until pale golden and crispy.
7. Transfer the aubergines (eggplant) to absorbent kitchen paper and leave to drain. Transfer to serving plates and serve hot.
Note - The egg can be replaced by flour for vegetarians.