• Servings: 4
  • Difficulty: easy peasy
  • Print

Author: Katie Le | Katie’s Test Kitchen


  • 3 large eggplants (about 2 – 3 lbs or so)
  • Mushroom Seasoning
  • 2 scallions/green onion (coarsely chopped)
  • Olive or cooking oil
  • Ground pepper to garnish
  • Directions

    1. 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.
    2. 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
    3. 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.
    4. Remove and garnish with ground black peeper.  Serve with rice!


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