Description
Air fryer eggplant is a quick and healthy side dish or snack. The eggplant becomes tender on the inside with a crispy, flavorful coating on the outside. Perfect as a stand-alone dish or a base for dips like tzatziki or marinara sauce.
Ingredients
Units
Scale
- 1 medium eggplant (about 1 lb or 450g)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (25g) grated Parmesan cheese (optional, for topping)
Instructions
- Prepare the Eggplant:
- Wash and dry the eggplant. Cut it into 1/2-inch thick rounds or cubes, depending on your preference.
- If desired, sprinkle the eggplant with salt and let it sit for 20 minutes to draw out bitterness. Rinse and pat dry.
- Season the Eggplant:
- In a large bowl, toss the eggplant with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper until evenly coated.
- Preheat the Air Fryer:
- Preheat your air fryer to 375°F (190°C) for 3–5 minutes.
- Cook the Eggplant:
- Arrange the eggplant pieces in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
- Air fry for 12–15 minutes, shaking the basket halfway through, until the eggplant is golden brown and tender.
- Optional Parmesan Topping:
- Sprinkle the eggplant with Parmesan cheese during the last 2 minutes of cooking for a cheesy finish.
- Serve:
- Serve hot as a side dish, snack, or part of a main meal. Pair with marinara sauce, tzatziki, or your favorite dip.
Notes
- For extra crispiness, toss the eggplant in a light coating of breadcrumbs mixed with Parmesan.
- This recipe works well with Japanese or globe eggplant. Adjust cooking time for smaller or thinner varieties.
- Leftovers can be reheated in the air fryer at 350°F (175°C) for 3–5 minutes.