Slice the Asian eggplants (if using) lengthwise into quarters, keeping the stem intact so that it holds the eggplant together. Heat the oil in a wok until almost smoking, then turn the heat down to medium and fry the eggplants well, turning occasionally. Do not burn. Transfer the eggplants to a baking dish. Cook under a preheated medium broiler for 20 minutes, turning the eggplants halfway through.