Preparation

Baby eggplants are perfect air fryer candidates—their size means they cook through quickly while developing a crispy exterior. The tamarind glaze adds complexity with its fruity sourness that balances the eggplant's natural sweetness.

Preparation

1. Score baby eggplants lengthwise with deep crosshatch cuts, being careful not to slice through completely.
2. Sprinkle salt inside the cuts and let sit for 15 minutes to draw out moisture, then pat dry.
3. Place eggplants in air fryer basket cut-side up.
4. Air fry at 375°F for 12 minutes until the flesh is tender and skin begins to crisp.
5. Meanwhile, combine tamarind paste, palm sugar, fish sauce, garlic, and sambal oelek in a small saucepan. Heat gently until sugar dissolves and mixture thickens slightly.
6. Brush half the tamarind glaze over the partially cooked eggplants.
7. Continue air frying for 5-7 minutes until the glaze caramelizes and eggplants are completely tender.
8. Transfer to a serving plate, drizzle with remaining glaze, and top with crushed peanuts and cilantro.

Serve with lime wedges and jasmine rice. The contrast between the crispy, slightly charred skin and the silky, creamy interior is what makes this dish extraordinary. The air fryer's concentrated heat achieves what would normally require deep frying or high-heat roasting.