Description
Crispy, golden air fryer eggplant made with simple herbs and no deep-frying. A light and flavorful summer side or snack.
Ingredients
1 large eggplant (peeled as desired, cut into 1-inch cubes)
2 tablespoons avocado oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt (plus extra for salting the eggplant)
Instructions
1. Spread eggplant cubes on a flat surface and sprinkle with kosher salt. Let sit 15–30 minutes.
2. Pat dry thoroughly with paper towels or a clean kitchen cloth.
3. In a large bowl, toss eggplant with avocado oil until coated.
4. Add rosemary, thyme, garlic powder, smoked paprika, and salt. Toss to combine.
5. Preheat air fryer to 400°F.
6. Arrange seasoned eggplant in air fryer basket or trays. Cook for about 18 minutes.
7. Toss halfway through if using a basket model. Remove when golden and crispy.
Notes
For extra crispiness, avoid overcrowding the air fryer.
Nightshade-free? Swap paprika for za’atar or coriander.
Pairs well with herbed yogurt or as a warm salad topping.
- Prep Time: 15–30 minutes
- Cook Time: 15–20 minutes
- Category: Summer Veggies Recipes
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: Full recipe (approx. 2.5 cups)
- Calories: 200–250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18–22g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10–15g
- Fiber: 5g
- Protein: 3–5g
- Cholesterol: 0mg