Description
Crispy Air Fryer Eggplant with Miso Sauce – Vegan Delight. Transform humble ingredients into a vibrant dish with rich umami flavor.
Ingredients
Scale
- 1 cup Water
- 2 tablespoons Cornstarch
- 2 tablespoons Extra-Virgin Olive Oil
- 2 cloves Minced Garlic
- 3 tablespoons Soy Sauce
- 1 tablespoon Gochugaru
- 1 tablespoon Sugar
- 3 tablespoons White Miso
- 1.25 pounds Chinese or Japanese Eggplant
- 1 teaspoon Sea Salt or Kosher Salt
- 2 tablespoons Toasted Sesame Seeds
- 2 tablespoons Sliced Scallions or Chives
Instructions
- In a mixing bowl, combine water and cornstarch until smooth. Sauté minced garlic in olive oil over medium heat for about 30 seconds. Stir in the cornstarch mixture, soy sauce, gochugaru, and sugar. Bring to a boil, then lower the heat and simmer for 2-3 minutes until thickened. Off the heat, whisk in the miso until smooth. Set aside.
- Rinse, dry, and slice the eggplant into 1/4 to 1/2-inch thick planks. Brush both sides with olive oil and sprinkle generously with sea salt.
- Preheat your air fryer to 400ºF (205ºC). Lay the eggplant slices in a single layer. Cook for 4 minutes, then flip each piece and continue cooking for another 3-4 minutes until softened and slightly browned.
- Spoon the rich miso sauce generously over the eggplant. Garnish with sesame seeds and scallions before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg