Perfectly crispy Air Fryer Eggplant is simple to make with this 15-minute recipe. Eggplant is cubed, seasoned, and air fried until caramelized, tender, and juicy but not mushy or soggy! This healthy side dish is fast and delicious, and easy to create flavor variations the whole family will love.
After recently discovering my newfound love of all things eggplant, I delved into everything this healthy and low-calorie food could offer.
The obsession started with Roasted Eggplant, then came an Eggplant Parmesan, but the favorite so far?
Cooking eggplant in the Air Fryer!
Much like any other Air Fryer “roasted” vegetable, they come out super crisp and caramelized on the outside, tender on the inside, and ready in a fraction of the time.
Air Fryer Eggplant was no exception.
It took less than 5 minutes to cut this purple vegetable into cubes, toss in a bit of oil, salt and pepper, and then pop it into the Air Fryer.
And from there… only 10 minutes to cook! WHAT?! Yup. What normally takes more than 20 minutes in the oven can be done in less than HALF the time!
Which makes this low-calorie, high fiber vegetable one of the best side dishes to serve up with just about any meal.
But wait – I thought eggplant was always pretty mushy?
I’m so glad you asked. By cutting it into cubes the surface area increases that is exposed to heat, thus making it WAY more crispy and WAY less soggy!
Don’t believe me? I guess you’ll have to try it out for yourself!
Ingredients
The simple ingredients you need to make air fryer eggplant include:
- Eggplant. Sometimes called aubergine, one medium to large eggplant is normally about 1 pound. There is no need to peel, you can keep the skin on. Variety options include: Globe or American, Italian, Japanese, or Chinese eggplant.
- Oil. Avocado oil is best since it has a higher smoke point and you are cooking at a high heat. Other high smoke point oils are vegetable, canola, or safflower oil. Or use olive oil if that’s all you have available.
- Salt and Pepper. Just a little bit goes a long way, remember you can always add more after you’re done roasting. You definitely want to add some before though, as the salt helps to pull out the moisture from the eggplant while it cooks.
- Herbs. These are optional, and you can add them before or after. Either use dried or fresh. Try thyme, rosemary, parsley, or basil.
How to Make
The basic steps for making this air fryer eggplant recipe are simple to follow:
- Cut the eggplant into ¾-inch cubes. Make them all as close to the same size as possible so they cook at a similar rate.
Leave the skin on, it has tons of fiber and makes it not so mushy. You should end up with about 4 cups.
- Toss the eggplant in oil, salt, pepper.
Don’t overdo it on the oil. You want just enough to lightly coat it, but not so much that it will make it soggy.
- Place in a single layer in the air fryer basket.
It’s best if you use a 6-quart model so you have enough room. Otherwise work in batches.
- Cook at 400°F for 10-11 minutes.
Shake the basket halfway through so it crisps up on all sides.
Flavor Variations
Mix up the taste each time you make this easy recipe! Here are a few other options you can try:
Asian-style – Drizzle with soy sauce and Sriracha.
Italian-style – Serve with mozzarella, roasted cherry tomatoes, and fresh basil.
Garlic & Herb – Toss in crushed garlic and herbs before air frying.
Greek-style – Add a squeeze of lemon juice, tahini, and fresh parsley.
Meal Prep and Storage
- To Prep-Ahead: It’s best if you don’t cut the eggplant until just before roasting, otherwise it will turn brown.
- To Store: Once cooked, place in an airtight container in the refrigerator for up to 4-5 days.
- To Freeze: While you can keep in the freezer for up to 3-4 months, it will change texture slightly.
- To Reheat: Warm leftovers in the oven or air fryer at 350° until heated through. You can also microwave, but it will be a bit mushy.
FAQs
Uncut, uncooked eggplant will last for 3-4 days on the counter or 5-7 days in fridge.
It is not crucial to peel the eggplant. In fact, the skin adds great texture and packs in tons of fiber.
No, however it does help to dry out the excess moisture resulting in the best texture.
This can happen for a number of reasons. You may have cooked at too cool of a temperature, overcrowded the basket, or used too much oil.
Yes! Eggplants are full of nutrients and fiber while also being low calorie.
Expert Tips and Tricks
- Cut into cubes. This allows for more surface area to contact the high heat and crisp up.
- Shake halfway through. Do this so that all sides have a chance to reach the heat and avoid burning.
- Cook at high heat. This allows the outside to crisp up quickly without creating mushy eggplant.
- Right kind of oil. The best oils to use have a high smoke point, such as avocado oil.
- Add some flavor. Sprinkle on extra herbs or toppings to mix things up.
Air Fryer Eggplant Recipe
Once you know how to cook Air Fryer Eggplant, you have a quick, easy, and healthy recipe. It is so simple to cube eggplant, season it, and air fry until it is perfectly caramelized, tender, and juicy.
Ingredients
- 1 pound eggplant cut into ¾-inch cubes
- 2 Tbsp. oil olive or avocado
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
- Fresh herbs optional
Instructions
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Add cubed eggplant to a large bowl along with oil, salt, and pepper. Toss until well coated.
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Place eggplant in a 6-quart air fryer basket, making sure it is evenly spread out.
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Cook at 400 degrees for 10-11 minutes, shaking the basket halfway through cooking.
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Serve immediately with finely chopped fresh herbs and a sprinkle of salt, to taste. Enjoy!
Recipe Notes
Meal Prep and Storage
- To Prep-Ahead: It’s best if you don’t cut the eggplant until just before roasting, otherwise it will turn brown.
- To Store: Once cooked, place in an airtight container in the refrigerator for up to 4-5 days.
- To Freeze: While you can keep in the freezer for up to 3-4 months, it will change texture slightly.
- To Reheat: Warm leftovers in the oven or air fryer at 350° until heated through. You can also microwave, but it will be a bit mushy.
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