Chop the eggplant into large cubes (about 1.5-inch). Toss with salt in a bowl and let sit for 10 minutes.

In a separate bowl, whisk together tapioca flour, light soy sauce, oyster sauce, water, and sugar until smooth.

Pat the eggplant dry with paper towels to remove excess moisture.

Add the dried eggplant cubes to the sauce mixture and toss gently until evenly coated.

Arrange the coated eggplant in a single layer in your air fryer basket.

Air fry at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Add sesame oil and sliced garlic and ginger for the last 2-3 minutes of cooking.