Asian-Style Chili Eggplant

Instructions

• 1To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 425°F, for 38 minutes and press Start.
• 2Once preheated, place a large cast iron skillet or Dutch oven in the oven with the vegetable oil and heat for 10 minutes. Meanwhile, continue to the next step.
• 3Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the eggplants. Remove and set aside.
  Tip: Use the red dicing cleaner to push through any eggplant caught in the dicing grid.
• 4After the skillet has heated for 10 minutes, carefully add the eggplants and stir. Roast for 10 minutes. Meanwhile, continue to the next step.
• 5Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the shallots, chili, ginger and garlic and process until finely chopped, scraping down the side occasionally. Remove and set aside.
• 6Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the green onions. Remove and set aside.
• 7After the eggplant has cooked for 10 minutes, add the aromatic mixture and stir to combine. Return to the oven and roast for a further 15 minutes. Add the sambal oelek, soy sauce, salt and about two-thirds of the green onions and roast for a further 3 minutes.
• 8Just before serving, place a frying pan over medium heat. Add the sesame oil and fry the eggs.
• 9Spoon the eggplant mixture into each serving bowl and top with a fried egg. Sprinkle with sea salt, the remaining green onion and pepper flakes. Serve with rice, if desired.