Air Fryer Eggplant
Air Fryer Eggplant is tossed in soy sauce, lemon juice, and lots of herbs and spices before getting air-fried to golden, crispy perfection.
Servings 6 servings as a side dish
- 2 medium eggplants cut into half-inch rounds
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian herbs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon black pepper optional
Wash, dry, and cut the eggplant.
Place the pieces in a large colander and place the colander inside a bowl.
Generously sprinkle with salt and let it sit for 30 minutes.
Transfer the pieces to a dry kitchen towel, arranging them in one layer. Using paper towels, press and pat them dry.
Preheat air fryer to 380 degrees F.
Add the eggplant rounds to a large bowl and add the rest of the ingredients. Toss well to combine.
Arrange eggplant in the air fryer basket in one layer and cook for 15-20 minutes, turning once at the halfway point. Cook until nicely golden, crispy, and fork-tender.
Serve warm with a sprinkle of fresh dill, lemon wedges on the side, and tzatziki sauce for dipping.
- Remember to salt the slices for 30 minutes. Don’t worry, it won’t be salty, because you’ll be removing the salt as you pat them down.
- You can replace the sesame oil with olive if you want a more neutral flavor.
- Try to slice the vegetables into similar sizes so they cook at the same time.
- Air-fry in ONE layer, so that the surfaces crisp up evenly. If you’re doing a lot of slices, air-fry in batches.
- Preheat the air-fryer for about 5-10 minutes before you pop your veggies in, so they immediately start cooking when you close the lid.
- You can also slice the vegetables into strips instead of rounds.
Calories: 87kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 383mg | Fiber: 5g | Sugar: 6g | Vitamin A: 208IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg