Crispy Asian Eggplant

You can do this recipe with any type of eggplant, but I first did it with the Asian varieties.

• 1 pound eggplant, peeled, cubed into 1/2-inch sized chunks

• high heat sunflower oil

• corn starch

• salt and pepper

Peel the eggplant, and cut them into chunks. Toss them in a bowl with high heat sunflower oil, just enough to coat them. Then toss some corn starch and a bit of salt and pepper in the bowl and stir the eggplant chunks up to coat them lightly. Spread them on a baking sheet and bake them at 350 until they start to lightly crisp up on the outside. Flip them at least once so they cook evenly all the way around. (We have an “air fry” setting in our toaster oven that makes these come out like little chunks of magic.) Serve warm with your favorite dipping sauce. (Our kids love them in a bit of tamari.) Enjoy!