Crispy Air Fryer Sichuan Eggplant

This modern twist on the classic 'fish-fragrant' eggplant uses an air fryer to achieve a perfectly crispy texture without the heavy grease of deep-frying. The tender eggplant cubes are tossed in a sticky, spicy, and savory garlic sauce that hits all the traditional Sichuan flavor notes.

Instructions

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Place the eggplant wedges in a large bowl. Drizzle with the vegetable oil and toss to coat evenly.

Sprinkle the cornstarch over the eggplant and toss again until the pieces are lightly coated.

Preheat your air fryer to 400°F (200°C).

Arrange the eggplant in a single layer in the air fryer basket (do this in batches if necessary). Cook for 10-12 minutes, shaking the basket halfway through, until crispy and golden.

While the eggplant cooks, heat a wok or skillet over medium heat. Add the Doubanjiang (bean paste), garlic, and ginger. Stir-fry for 1 minute until fragrant.

Add the soy sauce, black vinegar, sugar, and water to the pan. Simmer for 1-2 minutes until the sauce slightly thickens.

Add the crispy air-fried eggplant to the pan and toss quickly to coat every piece in the sauce.

Remove from heat immediately to maintain crispiness.

Garnish with chopped green onions and serve hot over steamed rice.