Crispy Eggplants Over Rice with Korean Sauce

Ingredients

• eggplant (Cut into chunks and cross-hatched without cutting all the way through)
• avocado oil or canola oil (For brushing or spraying the eggplant)
• salt (For seasoning the eggplant)
• 2 tbsp soy sauce
• 1 tsp gochugaru
• 1 tbsp honey
• 1 tsp garlic (Minced)
• black pepper (Amount not specified)
• 1 tsp sesame seeds (For the sauce)
• 0.333 cup water
• cooked rice (For serving; amount not specified)
• sesame oil (For drizzling; amount not specified)

Steps

1. 1

   Cut the eggplant into chunks. Cross-hatch the cut surfaces, taking care not to cut all the way through, so each piece remains connected.

2. 2

   Line the air-fryer basket. A toaster oven can also be used, as stated in the source.

3. 3

   Brush or spray the eggplant pieces with avocado oil or canola oil, then season them with salt.

4. 4

   Air-fry at 400°F (about 205°C) for 5 minutes on each side, for 10 minutes total.

5. 5

   Make the sauce by combining the soy sauce, gochugaru, honey, minced garlic, black pepper, sesame seeds, and water.

6. 6

   Serve the roasted eggplant over a bowl of rice.

7. 7

   Drizzle the rice and eggplant with sesame oil, then drizzle over the sauce.

Notes

The source does not specify the amount of eggplant, rice, oil, sesame oil, salt, or black pepper. It states that a toaster oven may be used as an alternative to an air fryer but does not provide toaster-oven temperature or timing.

Nutrition per serving

• main
• vegetarian
• air-fried
• Korean-inspired
• East Asian
• healthy
• quick meal
• rice bowl