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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold ingredients firmly when cutting with sharp knives to prevent the blade from slipping and cutting your fingers.
Wash 3 eggplants. Since air fryer space is limited, cut each eggplant in half lengthwise and crosswise into manageable pieces.
Watch out
Cylindrical eggplants roll easily while cutting, so hold them firmly otherwise the knife may slip and cut your fingers.
Avoid touching heating elements directly when operating the air fryer, and be careful of hot steam when pulling out the basket.
Place the cut eggplants into the air fryer lined with parchment paper and bake at 180 degrees for 7 to 9 minutes.
local_fire_department180 degrees, about 8 minutesWatch out
Do not overlap the eggplants in the air fryer, otherwise they will cook unevenly.
Peel and mince 1 bulb of garlic into a bowl; add 1 tbsp doubanjiang, 1 tsp mirin, 1 tsp sesame oil, 1 tsp parsley, 1 tbsp cumin powder, and 1 tsp soy sauce, then mix all seasonings thoroughly.
Watch out
Cumin powder is the soul of this dish and must be added in sufficient quantity, otherwise it will lack the unique izakaya aroma.
The eggplants are extremely hot right out of the air fryer; use tongs to secure them and avoid touching them directly with your hands to prevent burns.
Secure the baked eggplants with tongs, score diamond patterns on the surface with a knife so the sauce absorbs better; then use a brush to evenly and generously apply the garlic sauce onto each eggplant.
Watch out
Be careful not to cut all the way through the eggplant skin while scoring, otherwise the eggplant will fall apart.
Put the sauced eggplants back into the air fryer, bake at 180 degrees for 12 to 15 minutes until the eggplants are fully tender and the sauce turns golden and aromatic.
local_fire_department180 degrees, about 13.5 minutesWatch out
Garlic sauce burns easily, monitor closely through the window in the last few minutes, otherwise burnt garlic will taste bitter.
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