Air Fried Spicy Chinese Eggplant
Ingredients
Air Fried Eggplant
- 1 pound Asian eggplant
- 1 tablespoon kosher salt
- 1 tablespoon oil
Spicy Eggplant Meat Sauce
- 1/2 pound ground turkey
- 2 teaspoons soy sauce
- 1 teaspoon Chinese rice wine sherry can be substituted
- 1 tablespoon oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger skin removed, minced
- 1/2 teaspoon Szechuan peppercorns crushed
- 1 tablespoon Chinese chili paste I used Hunan chili paste
- 1 tablespoon Chinese rice wine
- 2 teaspoons sugar
- 2 tablespoons Chinese black vinegar balsamic vinegar can be substituted
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 scallion chopped
Instructions
Air Fried Eggplant
-
Trim tops off eggplant. Cut eggplant into 3/4" thick pieces, about 3" in length.
-
Place in a bowl. Cover with cold water and 1 tablespoon kosher salt. Let sit 15 minutes.
-
Drain eggplant, rinse under cold water, and pat dry with paper towels.
-
Return eggplant to dry bowl. Toss with one tablespoon oil.
-
Air Fry eggplant at 390-400 degrees for about 15 minutes, until inside flesh is tender.
Spicy Eggplant Meat Sauce
-
While eggplant is air-frying, prepare Eggplant Meat Sauce.
-
Marinade ground turkey with soy sauce and 1 teaspoon rice wine for 15 minutes.
-
Heat 1 tablespoon oil in a wok or large skillet.
-
Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add crushed Szechuan peppercorns and chili paste; cook for another minute.
-
Add marinated meat and stir-fry until brown.
-
Add rice wine, sugar, vinegar, and 3 tablespoons water. Bring to a boil; then reduce heat and add air-fried eggplant. Toss and simmer for 2-3 minutes.
-
Mix cornstarch with 2 teaspoons cold water; stir into eggplant to thicken sauce.
-
Drizzle with sesame oil and toss. Garnish with chopped scallions.