Description
These hearty eggplant slices are crispy on the outside, tender on the inside, and bursting with bold flavors. Made with garlic, soy sauce, and chili oil, this vegan and gluten-free appetizer is quick, easy, and perfect for pairing with steamed rice or serving as a snack. Ready in just 20 minutes!
Ingredients
Scale
Produce:
- 1 large eggplant, sliced into rounds
- 2 tbsp garlic, minced
Condiments & Oils:
- 2 tbsp low-sodium soy sauce
- 2 tbsp avocado oil
- 1 tbsp chili oil (adjust for spice level)
Baking & Spices:
- 2 tbsp white sugar
Instructions
1. Prep the Eggplant:
- Cut the eggplant into ½-inch thick rounds.
- Sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture.
- Pat dry with a paper towel.
2. Make the Marinade:
- In a bowl, mix garlic, soy sauce, white sugar, avocado oil, and chili oil.
- Toss the eggplant slices in the marinade until well coated.
3. Cook the Eggplant:
Air Fryer Method:
- Preheat the air fryer to 375°F (190°C).
- Arrange eggplant slices in a single layer in the air fryer basket.
- Air fry for 10–12 minutes, flipping halfway through, until golden brown.
Pan-Fried Method:
- Heat 1 tbsp avocado oil in a skillet over medium heat.
- Cook eggplant slices for 3–4 minutes per side, until soft and caramelized.
4. Serve & Enjoy:
- Drizzle with extra chili oil if desired.
- Garnish with sesame seeds or chopped green onions (optional).
- Serve hot with steamed rice or as an appetizer!
Notes
- For extra crispiness, lightly coat the eggplant with cornstarch before cooking.
- Want it sweeter? Add a little more sugar to balance the heat.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the air fryer at 350°F (175°C) for 3–5 minutes or pan-fry until heated through.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Air Fryer, Pan-Fry
- Cuisine: Asian, Filipino
