Once you get the hang of cooking budget-friendly, healthy air fryer eggplant, it will become your favorite weeknight dinner dish.
Eggplant is a fruit that’s usually purple with a long and slightly round shape. It usually ranges from 6 to 12 inches in size. The outer skin is sleek and glossy, while the inside flesh is light and soft with seeds that are safe to eat. Eggplants grow on leafy plants that can grow up to three feet tall or sometimes taller. These plants have leaves and produce violet or purple blossoms before the fruit emerges. The eggplants dangle from the stems growing from the blossoms, ripening for weeks until they are ready for harvest when their skin turns firm and evenly colored.
Some familiar dishes you may see eggplant in are classic eggplant Parmesan, oven-baked Ratatouille, and vegetarian baked ziti. It’s a lovely fruit, but I used to be afraid to try eggplant. I don’t know why, but for some reason, I didn’t understand what all the fuss was about…until I did. It’s a wonderfully nutritious fruit filled with vitamins, minerals, and antioxidants that easily replace meat in a variety of dishes. One of the reasons it is so popular is its ability to absorb flavors from seasonings and sauces.
Using an air fryer to cook eggplant is one of the best ways to enjoy it. Compared to traditional frying methods, air frying requires very little oil while still achieving that crispy texture. Additionally, air frying is faster and more convenient than roasting or pan frying, and it achieves the balance between crispy on the outside and tender on the inside.
In this recipe, only a few seasonings, including salt, pepper, and garlic powder, are used to enhance the eggplant. This combination allows the eggplant to shine while adding just the right amount of seasoning. You can always add other herbs and spices if you prefer. Lemon zest, thyme, and red pepper flakes (if you like heat) all work well with eggplant.
The Secret to the Best Air Fryer Eggplant
The secret to making the best air fryer eggplant is to choose the right eggplant to begin with. You need an eggplant that’s fresh and full of flavor. Look for one with a smooth, wrinkle-free skin and vibrant colors like deep purple, white, or striped. Give the eggplant a press with your thumb to ensure it is firm yet slightly yielding to your touch. Avoid mushy eggplants as they may indicate over-ripeness. Smaller eggplants are usually sweeter and less bitter, making them a great choice for recipes. Also, pay attention to the stem. A healthy eggplant will have a bright green stem. Lastly, aim for eggplants that feel heavy. The heavy weight usually means the eggplant contains plenty of flesh and fewer seeds.
Ingredients
- 1 large eggplant, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
How to Make Air Fryer Eggplant
Step 1: Preheat your air fryer to 400°F if required by your model.
Step 2: In a large bowl, combine the eggplant cubes with olive oil, sea salt, black pepper, and garlic powder. Toss until the eggplant is evenly coated.
Step 3: Place the seasoned eggplant in the air fryer basket in a single layer, ensuring the pieces are not overcrowded for even cooking.
Step 4: Air fry the eggplant at 400°F for 8 minutes. Open the air fryer and shake the basket or use tongs to turn the eggplant pieces for uniform crispiness.
Step 5: Continue to air fry for another 7 minutes or until the eggplant is golden brown and crispy on the outside while remaining tender on the inside.
How to Make Ahead and Store?
Once the eggplant has cooled to room temperature, you can place the leftovers in an airtight container or a food-safe storage bag. Place it in the refrigerator for up to 4 days. You can also freeze the eggplant in the same type of storage container for up to 3 months. Easily reheat your leftover eggplant in the air fryer. Preheat the air fryer to 350° Fahrenheit and cook for just 2 to 4 minutes or until it is warm all the way through.
Why is my Air Fryer Eggplant Soggy?
If your air fryer eggplant ends up soggy, it might be because there’s too much moisture in the eggplant itself. Eggplants are naturally quite watery. If you don’t handle them carefully, all that water can stop them from getting a crispy texture. To fix this, try sprinkling some salt on your slices or cubes before you cook them. Let them sit with the salt for 30 minutes—this will help draw out the moisture, which you can then pat dry with a paper towel. Also, make sure to preheat your air fryer and avoid overcrowding the basket so that steam doesn’t get trapped and mess with the air circulation.
Serving Suggestions
Eggplant often makes a wonderful meat replacement, so go ahead and serve air fryer eggplant as a main dish. You could add a fresh salad, such as arugula Caprese salad with lemon basil dressing or Mediterranean salad with pomegranate lemon dressing. Other than a main dish, eggplant is also a great addition to your favorite pasta dishes, turning them into a hearty meal. Toss air fryer eggplant with pasta with peas, baked feta pasta, or ricotta baked ziti. Air fryer eggplant is also the perfect side dish to fried cube steak or chicken with Boursin mushroom sauce. Skip the traditional noodles and potatoes as side dishes and give air fryer eggplant a try instead.
Air Fryer Eggplant
Ingredients
- 1 large eggplant cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your air fryer to 400°F if required by your model.
- In a large bowl, combine the eggplant cubes with olive oil, sea salt, black pepper, and garlic powder. Toss until the eggplant is evenly coated.
- Place the seasoned eggplant in the air fryer basket in a single layer, ensuring the pieces are not overcrowded for even cooking.
- Air fry the eggplant at 400°F for 8 minutes. Open the air fryer and shake the basket or use tongs to turn the eggplant pieces for uniform crispiness.
- Continue to air fry for another 7 minutes or until the eggplant is golden brown and crispy on the outside while remaining tender on the inside.
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