Description
Crispy, tender eggplant cooked perfectly in an air fryer with simple seasoning and finishing touches.
Ingredients
- 1 large eggplant, cubed or cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: lemon juice, balsamic glaze, parmesan or feta, chopped parsley or basil
- Optional heat: crushed red pepper or a pinch of cayenne
Instructions
- Choose a firm, glossy eggplant. Cut into half-inch cubes or thick wedges.
- Lightly salt the eggplant pieces and let sit for 10 to 15 minutes to draw out moisture, then pat dry.
- Preheat the air fryer to 390°F (199°C).
- Toss the eggplant with olive oil, salt, pepper, garlic powder, smoked paprika, and oregano.
- Spread the eggplant in a single layer in the air fryer basket.
- Air fry for 10 to 14 minutes, shaking the basket once or twice, until the eggplant is brown on the edges and tender inside.
- Finish with a squeeze of lemon, balsamic, or a sprinkle of cheese and fresh herbs before serving.
Notes
Ensure not to overcrowd the basket for the best texture. Can be paired with rice, pasta, or served as a snack.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: Mediterranean