For each eggplant slice, carefully flip open its flap with one hand and use the other to spoon shrimp mixture into it.
Use the back of yr spoon or spatula to lightly taper the edge and evenly seal in all opening gap.
Repeat until you're running out of shrimp mixture or eggplant.
Extra shrimps can be roundly spoon into deep-frying oil, e.g. shrimp balls. If you have left over eggplant slices, just deep fry them as well and throw into the sauce.
Heat oil and deep frying all shrimp stuffing. Make sure to not over-frying them since the shrimp is quick to get done.
Let all the deep-fried stuffing drip excess oil over a steel mesh basket.
Have a deep sauce pan or shallower stock pot onto medium heat.
Saute garlic and diced onion with vegetable oil or butter.
Arrange all fried stuffed eggplant pieces in there, then add lobster base, mint/basil and water.
Bring to a boil then pour in the prepared slurry base.
When sauce is thick, Sprinkle with some ground pepper and remove pot from heat source.
Serve as appetizer or main along some rice, potato or sides.