Steep tea leaves in boiling water for 5 minutes. Drain the tea and deep-fry the tea leaves until crispy. Retain the tea stock for use later.
Cut brinjals into 5cm lengths. Soak in salted water for 1-2 minutes. Drain and pat dry with several pieces of paper kitchen towel. Sprinkle a little cornflour over and deep-fry in hot oil for a minute.
Heat sesame oil in a wok and sauté garlic and dried prawns until fragrant. Add seasoning and brinjals and cook until the gravy is thick. Put in chilli and the pre-fried crispy tea leaves. Dish out and serve.
For Tea Eggs:
Tap the hard-boiled eggs until the shells are slightly cracked. Put aside.
Bring red dates, tong kwai, tea leaves and water to the boil in a pot. Reduce the heat to low and simmer for 10-15 minutes.
Pour the contents into a small crockpot. Add seasoning and cook on medium heat for 2 hours. Halfway through,add the cracked eggs and continue to cook until the flavour of the tea stock is absorbed by the eggs.