Ingredients:

  • 2 large Chinese eggplants (approx. 1 lb / 450g), sliced into 1-inch batons
  • 1 tbsp neutral oil (avocado or grapeseed oil)
  • 1.5 tbsp cornstarch
  • 1/2 tsp sea salt
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Chinkiang black vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp coconut sugar or brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp chili garlic sauce or sriracha
  • 1 stalk green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Prep and Coat: Wash and dry the eggplants thoroughly. Slice into 1-inch batons. In a large bowl, toss the eggplant with the neutral oil and salt until evenly coated. Sprinkle the cornstarch over the eggplant and toss again until a thin, white film covers each piece.
  2. Air Fry: Preheat the air fryer to 380°F (195°C). Place the eggplant in the basket in a single layer, cooking in batches if necessary to avoid overcrowding. Air fry for 10–12 minutes, shaking the basket halfway through, until edges are golden brown and centers are soft.
  3. Glaze and Finish: While the eggplant cooks, whisk together the soy sauce, black vinegar, sesame oil, sugar, garlic, ginger, and chili sauce in a small bowl. Transfer the hot, cooked eggplant back to the mixing bowl, pour the glaze over it, and toss gently. Garnish with sliced green onions and toasted sesame seeds.