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Crispy-edged, melt-in-the-middle air-fried aubergine tossed with edamame in a spicy, garlicky soy and sesame sauce. It's a quick, flavour-packed side that's ready in under 30 minutes.
Aubergine
Sauce
An air fryer, or use the oven method in the tips.
1.
Heat the air fryer to 200°C.
2.
Toss the aubergine with 1 tsp sesame oil. Air-fry, shaking the basket halfway, until golden and tender (15–18 minutes).
3.
Meanwhile, put the edamame in a bowl, cover with boiling water from the kettle and leave for 2 minutes, then drain.
4.
Mix all the sauce ingredients in a large bowl.
5.
Add the hot aubergine and edamame to the sauce and toss well. Scatter with sesame seeds to serve.
6.
Oven method: Roast the aubergine at 220°C (200°C fan), turning halfway, until golden (25 minutes).
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Storage information
Best eaten fresh, while crisp. Leftovers can be covered and refrigerated for up to 2 days and reheated in the air fryer until steaming (3–4 minutes). Not suitable for freezing.
Tip
As a main meal for 2: Air-fry a 280g block of firm tofu, cubed, alongside the aubergine.
Cost-saving tips
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