Air Fryer Eggplant Recipe
Soft air fryer eggplant topped with a garlic, oyster sauce, and chilli mix. Easy to make and full of spicy, garlicky taste.
Ingredients
- 1 Chinese eggplant
- 1 tablespoon 15 ml oyster sauce
- ½ tablespoon white sesame seeds
- ½ tablespoon red chilli powder
- 1 tablespoon minced garlic
- ½ teaspoon chilli flakes
- 1 tablespoon 15 ml hot oil
- Oil (for brushing)
Instructions
- Preheat the air fryer to 360°F (180°C) for 2 minutes.
- Wash the eggplant and dry it well. Put it in the basket and brush it with a little oil.
- Air fry at 340°F (170°C) for 22 minutes. Flip the eggplant a few times while it cooks.
- Meanwhile, add the oyster sauce, white sesame seeds, red chilli powder, minced garlic, and chilli flakes to a heat-safe bowl.
- Add the hot oil and mix well.
- Take the eggplant out and cut it in half lengthwise.
- Spread the sauce evenly over the cut sides.
- Return it to the basket and air fry at 360°F (180°C) for 3 minutes.
- Serve hot.
Notes
- Chinese eggplant works best. If you use a regular round eggplant, check it often because the time will change.
- Use a heat-safe bowl for the sauce.
- Best eaten fresh. Keep leftovers in the fridge for up to 2 days.
Nutrition
Calories: 160kcal