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Similar to roasted eggplant but made in just a fraction of the time, Air Fryer Eggplant is delicious with just olive oil, salt, and pepper, or customize it with your favorite herbs and spices. Try it as a straight-forward side dish or add it to pasta, a mezze platter, salads, or even pizza.
Megganโs notes
As a classically-trained chef, I pride myself on bringing out the best in every vegetable. Eggplant can be soggy or bitter, but it doesnโt have to be.
Roasting brings texture (crispy edges), flavor (mellow and buttery), and color (caramelized) of eggplant, but it takes time for the oven to cook out all the water. You can get the same delicious results in the half the time when you use an air fryer.
My biggest tip for air fryer (and roasted) eggplant is to leave the peels on. It saves time, but more importantly, the peel helps the eggplant hold its shape while it cooks down. Without the skin, eggplant can be unrecognizable and mushy.
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Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Eggplant:ย Seek out an eggplant with firm skin and feels substantial for its size. Heavy eggplants tend to be fresher and more hydrated than their lighter, similarly-sized peers. Avoid eggplant with any soft spots, discoloration, or wrinkling. Peeling the eggplant is not required (I never do), but itโs up to you. I like to leave the skin on to help the eggplant hold itโs shape while cooking.
- Olive oil: Even though youโre not deep frying, you still need a bit of fat for the best flavor and texture. Light olive oil is my go-to fat for air-frying. If you like, opt for avocado oil, peanut oil, sunflower oil, or even a generous spritz of cooking spray instead.
Step-by-step instructions
- Preheat air fryer to 400 degrees. In a large bowl, add eggplant, olive oil, garlic, and salt and pepper (I like at least ยฝ teaspoon salt and ยผ teaspoon pepper). Toss to combine.
- Transfer the eggplant to the basket of an air fryer (work in batches if necessary), aiming for a single layer.
- Air fry at 400 degrees until the eggplant is softened with caramelized edges, about 10 to 12 minutes. Shake the air fryer basket halfway through to promote even cooking.
- Season to taste with salt and pepper.
Recipe tips and variations
- Yield:ย 1 pound of eggplant yields about 2 cups eggplant, enough for 4 servings, ยฝ cup each.
- Storage:ย Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Flavor favorites: Try one of these combinations to spice up your cooked eggplant.
- Drizzle with balsamic vinegar and toss with fresh basil leaves.
- Combine with cooked lentils and drizzle with plain yogurt. Garnish with red chili flakes or cracked black pepper.
- Add diced red bell peppers to the air fryer with the eggplant, then garnish with shredded mozzarella.
- Garnish with toasted breadcrumbs and Parmesan cheese.
- Stir in marinara sauce and top with mozzarella.
- Squeeze fresh lemon juice over the eggplant and garnish with minced freshl parsley after cooking.
More ways with eggplant
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Air Fryer Eggplant
Equipment
Ingredientsย
Instructionsย
- Preheat air fryer to 400 degrees. In a large bowl, add eggplant, olive oil, garlic, and salt and pepper (I like at least ยฝ teaspoon salt and ยผ teaspoon pepper). Toss to combine. Transfer the eggplant to the basket of an air fryer (work in batches if necessary).
- Air fry at 400 degrees until the eggplant is softened with caramelized edges, about 10 to 12 minutes. Season to taste with salt and pepper.
Notes
- Eggplant: Peeling the eggplant is not required (I never do), but itโs up to you. I like to leave the skin on to help the eggplant hold itโs shape while cooking.
- Yield: 1 pound of eggplant yields about 2 c. eggplant, enough for 4 servings, ยฝ c. each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.