Step 1

Slice the eggplants into sticks or rounds, whatever you prefer. Then rub the cornflour all over the slices and set aside.

Step 2

Finely chop the garlic, ginger and chillies and set aside.Slice the spring onion for garnishing and set aside. We'll use both the green and white bits, but you only want a small amount.

Step 3

Mix all the sauce ingredients in a medium-sized bowl and set aside.

Step 4

Heat 2 Tbsp of the oil on medium-high heat in a wok or deep frying pan and fry half the eggplants for 3 minutes, flipping or turning them a couple of times. Dish out onto a plate.I just shake the wok to flip them over. Don't worry too much about browning them on all sides.

Step 5

Repeat with another 2 Tbsp of oil and the second batch of eggplants.

Step 6

Preheat the air fryer to 200° (400°F) for 5 minutes, while you're slicing the eggplants.

Step 7

Place your eggplant slices in the air fryer basket/container and fry for 10 – 12 minutes. No need to do this in a single layer. Halfway through, just flip the basket like you would a frying pan to flip the eggplant slices. No need to do them individually. This is how I cook most things in the air fryer. When done, take them out of the airfryer and set aside. No need to move to a plate.

Step 8

Heat the last 2 Tbsp oil in the same wok on medium heat and fry the chopped garlic, ginger and chillies for 30 seconds.

Step 9

Tip in the eggplants and stir to mix well.

Step 10

Pour in the sauce on the side of the wok, so you're not "rinsing" the garlic/chilli flavour off, see video. Stir and bring to a simmer. Reduce heat to low and leave to simmer for 5 minutes until the eggplants are cooked through and the sauce has thickened and is coating the slices.

Step 11

Dish up, and scatter the spring onions and optional sesame seeds and sesame oil. Serve immediately.