Mix well to combine. Pour the eggplant mix into the air fryer basket and cook for 15 minutes at 340°F (170°C) on "air fry" mode. Shake the basket halfway through cooking. And there you are ...

Many people dislike the eggplant’s spongy texture ... When the oil is hot, add one teaspoon of sesame seeds and cook until golden. Mix in the garlic and cook until fragrant but not brown.

add in your oil and then go in with the eggplant. Sauté until golden brown, then go in with your spices: the black paper, turmeric, curry powder and paprika. Continue to cook until fragrant ...

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake for 10 more minutes to reduce some of the juices. Remove from the oven and ...

I’ve instead roasted the eggplant in the oven, then continued to cook it with the dengaku glaze to caramelise and deepen the flavours. Serve it on rice with dressed mustard greens for a ...

Gosh, I love this recipe. The fluffy rice, the sticky hot honey goodness that coats the tofu and eggplant, and the tray-fried veggies finished with fresh bean sprouts.