Ingredients
Sauce Ingredients
- 1/2 cup (118 mL) water
- 1/4 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean pepper flakes)
- 2 teaspoons sugar
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 1/2 tablespoons white miso
Eggplant Ingredients
- 1 1/4 to 1 1/2 pounds (567g to 680g) Chinese or Japanese eggplant
- 3 to 4 tablespoons extra-virgin olive oil
- Sea salt or kosher salt, to taste
Garnish
- Toasted sesame seeds
- Sliced scallions or chives
Instructions
- Make Sauce: Stir together the water, cornstarch, soy sauce, gochugaru, and sugar in a bowl and set aside. In a saucepan over medium heat, warm 1 tablespoon olive oil and sauté the minced garlic for 30 seconds to 1 minute until fragrant, stirring frequently. Give the soy sauce mixture a quick stir to re-mix cornstarch, then carefully pour it into the saucepan. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 2 minutes to thicken slightly. Turn off heat and whisk in the white miso until well incorporated. Set the sauce aside.
- Prepare Eggplant: Rinse the eggplant and pat dry. Remove the petals from the top and slice off the remaining stem.
- Slice for Planks or Chunks: For planks, slice eggplant lengthwise into 1/4 to 1/2-inch thick slices. Pierce the skin of outer slices with diagonal cuts to make the skin easier to eat. For very long eggplants over 8 inches, slice crosswise in half to fit into the air fryer. For chunks, cut a 1 to 1 1/2-inch diagonal slice, then rotate 90 degrees and cut diagonally again in the opposite direction to create triangular chunks.
- Oil and Salt the Eggplant: Pour 3 tablespoons olive oil into a small bowl. Brush both sides of each eggplant plank with the oil and sprinkle a pinch of salt. For chunks, toss them in a medium bowl with olive oil and salt.
- Preheat Air Fryer: Set the air fryer to 400ºF (205ºC).
- Air Fry Eggplant Planks: In batches, arrange slices in a single layer in the air fryer basket without overlapping. Cook for 4 minutes, then flip and cook for another 3 to 4 minutes until softened and lightly browned. Transfer cooked slices to a serving plate and repeat with remaining pieces.
- Air Fry Eggplant Chunks: In batches, place chunks in a single layer in the air fryer basket. Cook for 6 to 7 minutes without flipping until tender and browned. Transfer to a serving plate and repeat with remaining chunks.
- Apply Miso Sauce and Garnish: For planks, spoon miso sauce over all slices. For chunks, toss with about 3/4 of the miso sauce and add more to taste. Garnish with toasted sesame seeds and sliced scallions or chives.
- Serve: Serve the eggplant alongside jasmine or egg fried rice. Leftover miso sauce can be drizzled over the rice. For added protein, pair with a fried egg or teriyaki tofu.
Notes
- Gochugaru is a Korean chili pepper flake that adds a mild heat and flavor; if unavailable, substitute with a milder chili flake or paprika, but adjust quantity to taste.
- White miso provides a mild, sweet umami flavor; do not boil it directly to preserve its delicate taste and probiotics—add it off heat.
- Cutting diagonal slashes in the eggplant skin helps with tenderness and makes it easier to eat.
- Do not overcrowd the air fryer basket; cook in batches to ensure even cooking and browning.
- The miso sauce leftovers can be stored refrigerated for up to 3 days and used as a flavorful dressing or dip.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Asian, Korean-inspired
- Diet: Vegetarian
