Air Fryer Chinese Aubergines
Tender Chinese eggplant batons air-fried until soft, then tossed in a sizzling sweet, sour, and spicy garlic chili sauce (Yu Xiang style).
Ingredients
- • 1 lb Chinese aubergines (or regular aubergines) (, cut into irregular bite-size pieces )
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 1/4 teaspoon salt
- • 1/4 teaspoon black pepper
- • 1 tablespoon Chinkiang vinegar ((or rice vinegar))
- • 2 teaspoons soy sauce
- • 1 teaspoon sugar
- • 2 cloves garlic (, minced)
- • 2 spring onions (, sliced)
- • 1 Thai chilli pepper (, sliced, for garnish (Optional))
- • Toasted sesame seeds (, for garnish (Optional))
Preparation Steps
If using regular (non-Asian) aubergines, place aubergines pieces in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the aubergines under the water for 15 minutes. Drain and pat dry.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Add the aubergines into a big bowl with peanut oil. Sprinkle with salt and pepper. Toss to mix well.
Combine the vinegar, soy sauce and sugar in a small bowl and stir to mix well.
Line the air fryer tray with baking parchment for easy cleaning (optional). Spread the aubergines onto the air fryer basket without overlapping. Cook in batches if needed.
Air fry at 400F (200°C) for 5 to 6 minutes, or until the aubergines just starts to turn tender and char on the edges.
Take out the air fryer tray and place all the cooked aubergines onto the tray. Pour the sauce mixture over it. Add the garlic, spring onions and chilli pepper (if using). Toss to mix well.
Return the tray to air fry again for another 2 minutes, until the aubergines turns soft. Garnish with chilli pepper, if using. Serve hot as a side dish.