Air Fryer Eggplant

This Air Fryer Eggplant is so simple and easy to make, but it's also packed with flavor. It's a healthy side dish that tastes fried, but with none of the greasiness.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 189kcal

Author Tania Sheff

Ingredients

1 medium eggplant (about 1 lb.)
1 tsp. paprika
½ tsp. salt
2 tbsp. grapeseed oil or olive oil

Instructions

Peel the eggplant and cut it into small cubes.
Place the eggplant cubes into a medium sized mixing bowl and add the paprika, salt, and oil. Mix well.
Spread the eggplant pieces evenly over the air fryer basket and cook for 15-20 minutes at 400F until the eggplant is fully cooked and slightly charred. Garnish with parsley. Serve.

Video

Notes

Tips for the best Air Fryer Eggplant

Cut the eggplant to a uniform size. To avoid some pieces being undercooked and others being burnt, cut the eggplant into similarly sized cubes.
Use good quality eggplant. Since this is the main component of your dish, look for ripe and unblemished eggplant. They should be firm to the touch, but not hard, and certainly not squishy soft.
Don't overcrowd the air fryer basket. Quickly circulating hot air is the key to air frying, so make sure there is space for air flow by not overfilling the basket.
Lay them out in one layer. Don't layer the eggplant cubes or the sides touching others won't cook. One layer allows all sides to get access to the heat and fry evenly.

How to Store

Store any leftovers of these Air Fryer Eggplant in an airtight container once they've cooled. They will last in the refrigerator for up to 5 days. To reheat, you can place them in the oven or put them back in the air fryer for a few minutes. Either way will help them get their crispy exterior back.

Nutrition