Crispy Air Fryer Eggplant Recipe
This pairing of crispy and creamy textures is the perfect way to put eggplant to delicious use. The air fryer makes eggplant so irresistible!
Servings: 4
Ingredients
- 1 lb eggplant cut in ½” pieces
- 4 tbsp avocado oil or preferred high-heat cooking oil
- 1 tsp kosher salt
Optional flavorings:
- ¼ tsp black pepper
- ¼ tsp red chili flakes
- 2 sprigs fresh thyme
Instructions
- In a large bowl, toss eggplant cubes with oil, salt (as well as black pepper and red chili flakes, if using).
- Air fry at 400ºF for 8 minutes, toss, and cook about 7 minutes more, until eggplant is crispy on the outside, tender on the inside.
Video
Notes
Preferably use cold eggplant: This is one instance when you want the food to be cold from the fridge before you cook it. It really helps get that crispy outside crust before the eggplant shrinks and gets super soft. I tested both ways.
Eggplant: The eggplant can be dark purple globe eggplant as pictured, baby eggplants, or long, skinny, lighter-colored eggplants.
To safely cut a wobbly, round eggplant, I like to take a thin slice off of one side, and place this flat side on the cutting board to stabilize it before cutting the rest. I like to cut it into lengthwise slabs, then stack these slabs before cutting them into long strips and then crosswise into cubes (see video).
Oil: With the high temperatures of the air fryer, be sure to choose a high smoke point oil. I love the health profile of avocado oil, but you can use your favorite go-to cooking oil. The eggplant will look dry with the quantity of oil listed, but it’s enough. Once it cooks, the eggplant shrinks. Too much oil and it would be greasy. (I tested both ways!)
Nutrition
Calories: 153kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 586mg | Potassium: 267mg | Fiber: 4g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.4mg