What my home-cooked meal looks like - Air fried eggplant with fresh tomato sauce

By WoonHeng · 40 min

Ingredients

Instructions

1. Whisk the sauce ingredients together in a bowl until smooth and set aside.
2. Mix the all-purpose flour, rice flour, salt, pepper and water in a bowl until no large lumps remain. The batter should be thick enough to coat the eggplant without dripping much.
3. Chop the green onions, separating white and green parts. Cut the tomatoes into wedges.
4. Preheat the air fryer to 390°F (about 200°C) for 3 minutes. Meanwhile, peel the eggplant and cut it into bite-sized pieces using the roll-cut method.
5. Grease the air fryer's inner rack. Dip the eggplant in the batter, shake off excess, and place in the basket slightly apart.
6. Air fry for 3 minutes, pause, brush the tops with a thin layer of oil, and air fry about 3 more minutes until golden brown. Work in batches if needed.
7. Heat a tablespoon of oil in a large wok. Saute garlic and the green onion tops until fragrant, then add the tomatoes and cook until they release their juice. If the tomatoes are firm, add 1/4 cup water and cook until soft.
8. Add the sauce and bring to a boil. Taste and season as needed.
9. Add the eggplant and toss quickly until coated with sauce. Sprinkle with green onions and serve hot with warm rice.

Summarized from WoonHeng's video. Watch it for the details.

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