Cody Casey
Air fryers are a great way to cook eggplant, with the intense heat giving a perfectly roasted result. The process is simple and quick, requiring few ingredients and little prep time. You can use a basket-style or oven-style air fryer, and the results are irresistibly tender, crispy, and flavourful. The key to success is to cut the eggplant into uniform pieces, season well, and ensure the air fryer is not overcrowded. You can also add cheese for a tasty finish.
How to Cook an Eggplant in an Air Fryer
| Characteristics | Values |
|---|---|
| Type of Eggplant | Dark purple globe eggplant, baby eggplants (e.g. Thai or Indian eggplants), long skinny, lighter-colored eggplants, or small to medium-sized eggplants |
| Oil | Avocado oil, olive oil, or another high smoke point oil |
| Salt | 3/4 – 1 teaspoon of kosher salt per pound, or regular table salt or fine sea salt |
| Other Seasonings | Black pepper, chili flakes, thyme, Italian seasoning, garlic powder, paprika, parsley, lemon juice |
| Cheese | Grated parmesan cheese or mozzarella cheese |
| Air Fryer Temperature | 370°F, 375°F, 400°F, or 190°C |
| Air Fryer Type | Basket-style or oven-style |
| Cooking Time | 8-10 minutes, 9 minutes, 12 minutes, 17-20 minutes, or 18 minutes |
| Serving Suggestions | Marinara sauce, basil tomato sauce, tzatziki, quinoa salad, cooked grains, pasta, veggie burgers, salad |
| Storage | Store in an airtight container in the refrigerator for up to 3-5 days, or freeze for up to 2-3 months |
| Reheating | Reheat in the air fryer at 375°F for a few minutes |
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What You'll Learn
Choosing the right eggplant
Eggplants, or aubergines, come in many varieties, from long, skinny Japanese eggplants to the pale purple Fairy Tale variety. Here are some tips for choosing the right eggplant for your air fryer:
Size and Firmness
Choose small- to medium-sized eggplants, as larger eggplants can be more bitter and have more seeds. The eggplant should be slightly firm, but with a little give when you squeeze it. If it feels very soft or you can puncture the skin, it's too ripe. If it's hard, it was picked too early.
Colour and Skin Texture
The most common colour is dark purple, but eggplants can also be lighter purple, striped, or even yellow or white. Whatever the colour, make sure the eggplant is all one colour, with no green, which indicates unripeness. The skin should be shiny and smooth, with no wrinkles, which can be a sign of poor storage or impending rot. Avoid eggplants with cuts or bruises, which may indicate internal rot.
Weight
An eggplant should feel a bit heavy for its size. If it feels lighter than expected, it may have lost some of its water weight and is no longer fresh.
Male vs Female
Some people believe that the shape of an eggplant indicates whether it is male or female, with female eggplants having more seeds and a stronger, spicier flavour. However, this is a matter of personal preference, and there is no consensus on whether males or females taste better.
Storage
If you're not planning to cook the eggplant right away, it can be stored in the fridge for a few days. For longer-term storage, roast and blend the eggplant, then freeze the purée with a little lemon juice to prevent discolouration. You can also freeze pre-cooked eggplant slices and reheat them in the air fryer.
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Slicing and salting the eggplant
First, choose a firm eggplant with little to no bruising. If you are using a basket-style air fryer, it is recommended to use a smaller eggplant to fit in the basket comfortably. You can use any type of eggplant, such as dark purple globe eggplant, baby eggplants (like Thai or Indian eggplants), or long, skinny, lighter-coloured eggplants.
To stabilise a wobbly, round eggplant, cut a thin slice off one side and place the flat side on a cutting board. Then, you can start slicing. For cubed eggplant, cut the eggplant into lengthwise slabs, stack them, and then cut them into long strips before cutting them crosswise into cubes. For sliced eggplant, cut the eggplant into equal-sized pieces, about 1/2-inch thick rounds, so they cook evenly.
If you want to salt the eggplant before cooking, line a sheet pan with paper towels and layer the sliced eggplant in a single layer. Sprinkle both sides of the eggplant with salt, using about 1/2 teaspoon of salt per pound of eggplant. Let the salted eggplant rest for 15 to 20 minutes to remove any excess bitterness, especially if the eggplant is out of season or not of the highest quality.
After salting, use paper towels or a clean kitchen towel to pat dry the eggplant slices, removing any excess moisture. This step is important to ensure the eggplant gets crispy in the air fryer.
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Seasoning and coating the eggplant
Firstly, select a firm eggplant with minimal bruising, as this will ensure even cooking. If you are using a larger eggplant, it is recommended to cut it into lengthwise slabs, and then into long strips before cutting it crosswise into cubes. This will ensure uniform pieces that cook evenly. Smaller or medium eggplants are also an option, as they are less bitter and have fewer seeds.
Once you have cut your eggplant, you can choose to salt it before cooking. This step is optional but can help remove excess bitterness and moisture. If you decide to salt, sprinkle the eggplant cubes with salt, ensuring all sides are coated evenly. Let the salted eggplant rest for 15 to 20 minutes, and then pat it dry with paper towels.
Now it's time to coat your eggplant! Place the cubes in a large mixing bowl and drizzle them with oil. You can use olive oil, avocado oil, or any other high smoke point oil of your choice. Add seasonings to the bowl, such as Italian seasoning, garlic powder, paprika, salt, and pepper. You can also add grated Parmesan cheese at this stage for an extra crispy coating. Toss the mixture until all the pieces are thoroughly coated.
If you want to add a crispy breaded texture, there is an additional step you can take. After coating the eggplant with oil and seasonings, dip the slices into a beaten egg, followed by a panko mixture. This will give your eggplant a golden and crispy exterior.
Remember, the key to successful seasoning and coating is ensuring that each piece of eggplant is evenly coated. This will guarantee that your eggplant cooks uniformly and has a consistent texture and flavour.
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Cooking the eggplant
First, select a firm eggplant with little to no bruising. You can use a dark purple globe eggplant, baby eggplants (like Thai or Indian eggplants), or long, skinny, lighter-colored eggplants. If you want to make cubes, smaller eggplants are better, but for slices, larger eggplants are preferable as they are less bitter and not as seedy.
Next, cut the eggplant into either 1/2-inch slices or 1-inch cubes. If you are making cubes, cut the eggplant into lengthwise slabs, then stack these slabs and cut them into long strips, and then cut these strips crosswise into cubes. If you are making slices, cut the eggplant into slabs and then cut these into rounds.
If your eggplant is out of season or not of the highest quality, you may want to remove excess bitterness by salting the slices. To do this, sprinkle the slices with salt and let them rest for 15-20 minutes, then rinse and dry them. If you want to soften the eggplant, soak it in water for 30 minutes before air frying, or add a teaspoon of lemon juice.
Pat the eggplant dry, then place the pieces in a large bowl and drizzle them with oil, tossing the mixture until thoroughly combined. Brush both sides of the slices with oil. You can use avocado oil, olive oil, or another neutral-flavored oil with a high smoke point.
Now, season the eggplant. Sprinkle the oiled veggies with Italian seasoning, garlic powder, paprika, salt, and pepper, ensuring each side is coated evenly. You can also add Parmesan cheese for a crispy coating.
Place the eggplant in a single layer in the air fryer basket, ensuring they do not overlap or overcrowd. If you have too many slices to arrange in a single layer, you will need to cook in batches. Preheat the air fryer to 375-400°F and cook for 8-18 minutes, flipping halfway through. If you are using an oven-style air fryer, you may not need to toss the eggplant halfway through cooking. The eggplant is done when it is golden and crispy on the outside, but tender on the inside.
Finally, serve the eggplant immediately. You can serve it as a side dish or incorporate it into cooked grains. It pairs well with pasta, veggie burgers, or a substantial salad. You can also add toppings such as fresh herbs, a squeeze of lemon juice, or grated Parmesan cheese.
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Storing and reheating the eggplant
Storing and reheating eggplant is simple and allows you to enjoy your delicious, crispy eggplant for longer.
Firstly, let the cooked eggplant reach room temperature. Then, transfer the eggplant to an airtight container and place it in the refrigerator. It can be stored like this for up to 3–4 days.
To reheat, place the eggplant in the air fryer for 2 minutes, or until heated thoroughly, at 400°F. You can also reheat in the oven for 5-8 minutes at 300°F. If you are reheating from frozen, there is no need to thaw the eggplant first. Simply place it in the air fryer directly from frozen.
For longer storage, freeze the cooked eggplant in a single layer on a baking sheet. Once frozen, transfer the eggplant to a freezer bag or airtight container. It can be stored in the freezer for up to 3 months.
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Frequently asked questions
It is recommended to cut the eggplant into 1-inch cubes or 1/2-inch slices to ensure even cooking.
Set the air fryer to 400ºF. If your air fryer doesn't go up to 400ºF, you can also cook the eggplant at 370ºF for 17-20 minutes, or at 375ºF for 9 minutes.
If your eggplant is out of season or not of the highest quality, you may want to remove excess bitterness by salting them for 20 minutes, then rinsing and drying them to remove excess moisture.
