Sticky Teriyaki Eggplant

Add the eggplant pieces to a large bowl with the salt, oil and cornstarch. Toss until every piece is lightly and evenly coated.
1 ½ pounds eggplant
½ teaspoon salt
2 tablespoons neutral oil
2 tablespoons cornflour
Arrange the eggplant in the air fryer basket in a single layer, working in batches if needed, and cook at 400F (200C) for 15 to 18 minutes, shaking the basket halfway through, until deeply golden with crisp edges and tender inside. Alternatively, spread the eggplant in a single layer on a lined baking tray and roast at 450F (240C) for about 25 minutes, turning once.
Meanwhile, whisk the soy sauce, mirin, rice vinegar, garlic, ginger, brown sugar, sesame oil and water together in a large pan. Bring to a simmer over medium heat.
¼ cup soy sauce
3 tablespoons mirin
1 tablespoon rice vinegar
2 garlic cloves
1 tablespoon fresh ginger
2 tablespoons brown sugar
1 teaspoon toasted sesame oil
½ cup water
Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the glaze is glossy and thick enough to coat the back of a spoon.
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Remove the pan from the heat and add the cooked eggplant. Fold gently until every piece is coated in the glaze.
Serve immediately over rice, topped with scallions, toasted sesame seeds and red pepper flakes if you like.