Ingredients
Scale
- 1 ½ pounds (700 g) eggplant, cut into 1-inch pieces
- ½ teaspoon salt
- 2 tablespoons neutral oil
- 2 tablespoons cornflour, cornstarch
- ¼ cup (60 ml) soy sauce
- 3 tablespoons mirin
- 1 tablespoon rice vinegar
- 2 garlic cloves, grated
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1 teaspoon toasted sesame oil
- ½ cup (125 ml) water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
- In a large bowl, combine the eggplant, salt, oil, and cornstarch, tossing to coat each piece evenly.
- Place the eggplant in a single layer in the air fryer basket, working in batches if necessary, and cook at 400F (200C) for 15 to 18 minutes, shaking the basket halfway, until golden and tender. Alternatively, spread them on a lined baking tray and roast at 450F (240C) for about 25 minutes, turning once.
- In a large pan, whisk together the soy sauce, mirin, rice vinegar, grated garlic, grated ginger, brown sugar, sesame oil, and water, and bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes until the glaze thickens and coats the back of a spoon.
- Remove from heat and gently fold in the cooked eggplant until well coated with the glaze.
- Serve immediately over rice, garnished with scallions, toasted sesame seeds, and red pepper flakes if desired.
Notes
For a gluten-free option, use tamari instead of soy sauce.
Feel free to add your favorite vegetables to the dish for more nutrition.
This dish pairs wonderfully with steamed rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian
- Method: Air Frying or Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg