Air Fryer Chinese Eggplant with Garlic Soy Dressing

5 from 1 vote

This recipe uses an air fryer to help you prepare a healthier, yet still amazingly flavorful Chinese eggplant side dish in less than 15 minutes!

Prep Time5

Cook Time12

Total Time15

Course: Appetizer, Side Dish

Cuisine: Asian, Taiwanese

Servings:

Calories: 113kcal

Author: Edwina

Wash and pat dry the eggplants. Trim the two ends before cutting into three sections. Cut each section in half lengthwise and then cut each half into 2 or 3 sticks, depending on the thickness of your eggplant.
Toss eggplants with oil before cooking in the air fryer at 400°F (200°C) for 10 - 12 minutes or until the eggplants are softened and golden brown on the edges. The actual cooking time will depend on your air fryer.

Meanwhile, in a small bowl, mix soy sauce, oyster sauce, garlic, sugar and sesame oil together before mixing in chopped scallions and cilantro. Taste to see if you need to adjust the flavor.

Place cooked eggplants on a plate, let it cool down for about five minutes before mixing with the garlic soy dressing and serve.

Eggplants absorb oil really fast, so when you toss eggplants with oil, place them on a tray first, drizzle with oil evenly before tossing together, so the oil won't all be absorbed by only a few pieces.
Make sure the skin parts are all covered by oil so it won't turn brown after cooking.
This recipe is developed using an air fryer oven, if you are using a traditional air fryer, I would suggest starting with cooking one eggplant first. Also remember to give it a shake after 5 minutes to allow it to cook evenly.
The actual cooking time depends on your air fryer and the amount of eggplants.
Thai basil also goes very well with this dish. Replace cilantro with 2 tablespoons of chopped Thai basil for a different flavor.
For a spicy variation, add 1 tablespoon of Korean chili flakes into the dressing, or drizzle some chili oil at the end.