Mix the marinade ingredients, and brush the eggplant on both sides with the mixture. Let sit for 20 minutes.
Line the air fryer with baking paper and place the eggplant halves in the basket. Cook at 180°C for 15 minutes.
Serve on a bed of steamed rice with sprinkled fresh chilli, toasted sesame seeds and coriander leaves. Spice lovers may want to drizzle over some Lee Kum Kee Chiu Chow Style Chilli Oil.