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
- Place the eggplant pieces in a large bowl and add the salt, oil, and cornstarch. Toss until evenly coated.
- Arrange the coated eggplant in a single layer in the air fryer basket. Cook at 400°F (200°C) for 15-18 minutes, shaking halfway through until golden and tender. Alternatively, roast on a lined baking tray at 450°F (240°C) for about 25 minutes, turning once.
- In a large pan, whisk together soy sauce, mirin, rice vinegar, garlic, ginger, brown sugar, sesame oil, and water. Bring to a simmer over medium heat.
- Add the cornstarch slurry to the pan and stir for 1-2 minutes until the glaze thickens and is glossy.
- Remove from heat and gently fold in the cooked eggplant until coated in glaze.
- Serve immediately over rice, topped with scallions, sesame seeds, and red pepper flakes.
Notes
Feel free to adjust the sweetness by adding more or less brown sugar.
For extra flavor, add additional garlic or ginger to the sauce.
Serve with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Entrees
- Method: Air fryer or roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg