Roasted Eggplant with Garlic

Ingredients:

• 1 large eggplant (or 2 medium)
• 3–4 cloves garlic (minced)
• 1 stalk spring onion (finely chopped)
• 1 chili padi (chopped, optional)
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1/4 chicken stock cube (crushed) or 1 tsp chicken powder
• 2 tbsp oil (for heating)

Steps:

1. Brush eggplant lightly with oil. Air fry at 190°C for 15–20 mins, until soft.
2. Remove, slice lengthwise.
3. ix minced garlic, chopped spring onion, oyster sauce, soy sauce, and crushed chicken cube.
4. Heat 2 tbsp oil until sizzling hot, then pour over the minced garlic, spring onion and chili padi.
5. Add oyster sauce, soy sauce, salt, sugar, and crushed chicken cube and mix well.
6. Spoon the hot garlic-spring onion sauce over the eggplant.
7. Air fry for another 5 mins to let flavours soak in.

Kitchen tools I used:
Glass Air Fryer & Oil Spray