Author: Katie Le | Katie’s Test Kitchen
- Remove skin from the eggplants and cut into small strips of about 3 inches long. Soak them in water for a few minutes and allow them to dry in a colander.
- When ready to cook, fill the Air Fryer basket with eggplants to about half full. Rub a bit of olive oil all around the eggplants. Set temperature to 400 for about 6-8 minutes. Half way through, pull basket out and shake a few times then continue cooking until done. Depending on the size of your Air Fryer, you might have to do multiple batches. Remove eggplants from Air Fryer and set aside
- In a deep skillet, add about 2-3 tbsp of oil. Once it’s hot add the chopped scallions then follow with eggplants. Mix well for about 1-2 minutes. Season with about 2 tbsp of Mushroom Seasoning or to your taste. You can also season with sugar and fish sauce instead of Mushroom Seasoning if you like.
- Remove and garnish with ground black peeper. Serve with rice!