Description
A modern twist on Chinese eggplant, air-fried to golden crispiness and glazed with a tangy balsamic reduction. This no-fry, no-mess meal delivers smoky char and tender bite-sized perfection in under 10 minutes.
Ingredients
1 large Chinese eggplant
1 tablespoon sea salt
2 tablespoons tapioca starch
2 tablespoons avocado oil
2 tablespoons coconut aminos
2 tablespoons aged balsamic vinegar
1 teaspoon rice vinegar
1 clove garlic, minced
1 teaspoon toasted sesame seeds
Instructions
Wash and pat dry the eggplant
Slice into 1/4-inch thick diagonal wedges
Place in a colander; sprinkle with 1 tablespoon salt. Let rest 15 minutes
Pat wedges dry thoroughly with paper towels
In a shallow bowl, mix tapioca starch with a pinch of salt
Coat each wedge evenly with the starch mixture
Drizzle with avocado oil to lightly coat the tops of the wedges
Arrange in a single layer in an air fryer basket
Air fry at 400°F (200°C) for 7 minutes
Flip wedges and air fry 2-3 more minutes until golden
Whisk coconut aminos, balsamic, rice vinegar, and garlic in a small bowl
Place air-fried eggplant in a serving dish and toss with half the glaze
Sprinkle with toasted sesame seeds
Finish with remaining glaze for a glossy finish
Notes
Use long Chinese eggplant for best flavor; globe eggplant may be substituted
Adjust sodium by using reduced-sodium coconut aminos
Store leftovers in an airtight container for 3-4 days (reheat in air fryer for best texture)
Nutrition
- Serving Size: 1 serving (5-6 wedges)
- Calories: 85
- Sugar: 3g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg