Prep the eggplant: Trim the ends and cut into thick batons, about 2 inches long and 3/4 inch wide. If the eggplants are older or very large, you can peel a few long strips of skin to reduce chewiness.

Season and coat: Toss the eggplant with 1 tablespoon oil, a pinch of salt, and the cornstarch until lightly coated. The cornstarch should disappear into a thin film—add a few drops more oil if needed.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. A hot basket helps prevent sticking and promotes browning.

Air fry in a single layer: Arrange the eggplant in one layer with a bit of space between pieces. Cook for 8–10 minutes, shaking the basket or flipping halfway. Aim for deep golden edges and tender centers. Work in batches if needed.

Make the sauce base: While the eggplant cooks, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, chili flakes, and 2 tablespoons water in a bowl. Adjust sweetness, saltiness, and heat to taste.

Sauté aromatics: In a large skillet over medium heat, warm 1 teaspoon oil. Add garlic, ginger, and the white parts of the scallions. Cook 30–45 seconds until fragrant, stirring often.

Simmer and thicken: Pour in the sauce mixture. Let it bubble for 30 seconds. If you prefer a thicker glaze, mix 1/2 teaspoon cornstarch with 1 teaspoon water and stir it in. Simmer until glossy.

Toss together: Add the air-fried eggplant to the skillet and gently fold to coat. If the sauce looks tight, splash in a tablespoon of water. Finish with the green parts of the scallions.

Serve: Plate over hot rice or noodles. Sprinkle sesame seeds and an extra drizzle of chili crisp if you like more heat.