Air fryer eggplants or aubergines – soft, spicy and so versatile. You can either cube or slice them, and you can have them simple or glazed.
Air fryer eggplants or aubergines – soft, spicy and so versatile. You can either cube or slice them, and you can have them simple or glazed.
The eggplants can become addictive… I can’t even count how many times I’ve cooked them ever since I got my air fryer. They are creamy soft and spicy, hearty, healthy, easy to make, and ready in no time at all.
Eggplants are some of my favorite vegetables, I think few others have so much flavor and can be so satisfying when eaten on their own. They have a meaty, hearty, smoky flavor that no other vegetable has.
When it comes to eggplants, people either love or hate them, there seems to be no middle way. I love them. I adore them. See some of my favorite recipes, for instance, this incredible Aubergine Spaghetti or the Eggplant Stew. Not to mention the traditional Romanian recipes, like Vinete or Zacusca, which are the best spreads you could possibly imagine.
What do you need?
Eggplants, spices and a little olive oil.
The best thing about using an air fryer is the fact that you will only need a fraction of the oil you would use when frying eggplants in the pan (or even when roasting them in the oven). I add 1 tablespoon olive oil because I think they really need a little something, eggplants and olive oil are a match made in heaven.
If you want to add a little extra, make a glaze, and use it to brush the eggplants during the last minutes of the cooking time. It is the same glaze I use for the air fryer ribs, I had some leftovers.
How to cook eggplants in the air fryer?
Do you have to peel eggplants?
No, I rarely do. I love the taste of the peel, that’s what makes the vegetable so hearty, it adds a slightly smoky flavor and a bit of extra texture. And it keeps the cubes or slices together, especially since you always have to cook the aubergines until they are really soft.
Do you need to salt and drain them?
Not anymore. The salting used to be important during times when eggplants were be bitterer. Nowadays, they are bread to be less bitter, so the salting, waiting and draining process is not necessary anymore.
Cube or cut into wedges
- If you want to make air-fried chunks, cut into 4 cm/1.6-inch cubes.
- For the glazed kind, cut into 6 long wedges.
Cook
- Preheat the air fryer, if necessary, mine needs to be preheated to 190 degrees Celsius/ 370 degrees Fahrenheit for 3 minutes.
Cubes:
- Mix to coat with 1 tablespoon olive oil, garlic powder, sweet and smoked paprika, a pinch of cayenne pepper, salt, and pepper.
- Air fry for 8 minutes at the same temperature, shake well and continue cooking for further 5 minutes or until browned and really soft.
Wedges:
- Mix to coat with 1 tablespoon olive oil, sweet paprika, salt, and pepper.
- Cook for 10 minutes, brush with glaze, and cook for further 3-4 minutes until soft and slightly caramelized.
How to store?
- Keep in an airtight container for up to 3 days.
- You can reheat them in the air fryer for 2-3 minutes, however, I don’t bother, I mostly use the leftovers to make sandwiches.
How to serve?
- Serve as a side dish for fish, chicken, or meat.
- Or a side with Garlic Butter Noodles or Tuna Pesto Pasta.
- Serve as a main dish with sauteed or roasted potatoes.
- Make eggplant salad with garlic sauce, Romanian-style. Mix 2 grated garlic cloves with ½ teaspoon Dijon mustard and some salt, add enough water to make a thin sauce. Toss with the eggplant cubes and adjust the taste with salt.
- Add to pasta together with heated marinara sauce.
- Add to salads like these couscous, bulgur or buckwheat salads.
- Use as pizza topping.
- Stuff into pita breads, tortillas or make sandwiches.
More air fryer recipes:
Air Fryer Eggplants (Two Ways)
Air fryer eggplants or aubergines – soft, spicy and so versatile. You can either cube or slice them, and you can have them simple or glazed.
Ingredients
- Cubes (Note 1):
- 1 large eggplant, about 450 g/ 1 lb
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika powder
- ¼ teaspoon smoked paprika powder
- pinch of cayenne pepper, to taste
- fine sea salt and pepper
- Glazed wedges:
- 1 large eggplant, about 450 g/ 1 lb
- 1 tablespoon olive oil
- ½ teaspoon sweet paprika powder
- fine sea salt and pepper
- Glaze (Note 2):
- ½ tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ½ tablespoon ketchup
- ½ tablespoon honey
- ¼ teaspoon smoked paprika powder
- fine sea salt and pepper
Instructions
- Preheat the air fryer to 190 degrees Celsius/ 370 degrees Fahrenheit for 3 minutes (if necessary, it depends on your air fryer).
Cubed:
- Cut the eggplant into 4 cm/ 1.6 inch cubes. Mix to coat with 1 tablespoon olive oil, garlic powder, sweet and smoked paprika, a pinch of cayenne pepper, salt and pepper. Place in the basket.
- Air fry for 8 minutes at the same temperature, shake well and continue cooking for further 5 minutes or until browned and really soft.
Wedges:
- Cut the eggplant into 6 long wedges. Mix to coat with 1 tablespoon olive oil, sweet paprika, salt and pepper.
- Cook for 10 minutes at the same temperature, brush with glaze and cook for further 3-4 minutes until soft and slightly caramelized.
Glaze:
- Mix together the Worcestershire sauce, soy sauce, ketchup, honey, paprika, salt and pepper to taste.
Notes
- The nutrition is calculated for the cubed eggplants. One serving of the glazed eggplants has 209 calories.
- It makes a little more than you need. It keeps well in the fridge for 3-4 days in an airtight container.
Nutrition Information:
Yield: 2 Serving Size: 1/2 of the dishAmount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 152mgCarbohydrates: 30gFiber: 9gSugar: 11gProtein: 3g
Nutritional information is not always accurate.