In a food processor or with a knife, chop and mince the garlic to very small pieces. I highly recommend you only use fresh garlic as it will provide the best flavor. Afterwards set aside the minced garlic into a medium bowl.

Wash and slice the scallion into small thin slices, then put them into the same bowl as the garlic.

In the bowl with the garlic & scallion, add in the oil, salt, and chicken bouillon and stir to combine. Set the bowl aside until we are ready to use it.

Wash and cut the eggplants in half along the long side. Afterwards cut each half into several 2 inch pieces. Proceed to score each piece lightly however you like. I like to score it in 1 direction twice and once more diagonally.

Arrange all the eggplant pieces in the air fryer basket skin side down. Don’t worry about overcrowding them, just make sure none are stacked on top of each other.

Serve immediately with a nice bowl of hot piping rice and enjoy!