Marianne Martinez
Air frying is a quick and easy way to cook eggplant, resulting in a crispy exterior and a tender, caramelized interior. The ideal temperature for cooking eggplant in an air fryer is between 370°F and 400°F, with a cook time of 10 to 20 minutes, depending on the size of the eggplant pieces and the specific air fryer model. It's important to cut the eggplant into evenly sized pieces and arrange them in a single layer in the air fryer basket to ensure even cooking. Before cooking, some recipes recommend salting the eggplant to draw out excess moisture, but this step is optional. Olive oil, avocado oil, or another high smoke point oil is essential to create a crispy, golden brown exterior.
| Characteristics | Values |
|---|---|
| Temperature | 375°F-400°F |
| Timing | 10-20 minutes |
| Oil | Extra virgin olive oil, avocado oil |
| Salt | 3/4-1 teaspoon kosher salt per pound |
| Egg | One |
| Breadcrumbs | Panko |
| Spices | Oregano, garlic powder, black pepper |
| Layer | Single |
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What You'll Learn
Salting the eggplant
To salt the eggplant, start by washing and drying the eggplant. Cut the eggplant in half, or into 1/2-inch slices or cubes, depending on your preference. Sprinkle salt on each piece of eggplant and let it sit for 30 minutes. The longer you leave the salt, the more moisture is drawn out. After 30 minutes, pat the eggplant dry with a paper towel to remove any remaining moisture.
If you are short on time, you can skip the salting step, but it may impact the texture and flavour of the eggplant. If your seasoning contains salt, you should also be mindful of how much additional salt you add at this stage.
Once the eggplant is dry, brush both sides with olive oil and sprinkle with salt and pepper, as well as any other desired spices. You can now place the eggplant in the air fryer.
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Oil type and quantity
When cooking eggplant in an air fryer, it is important to choose an oil with a high smoke point. Avocado oil is a good option, but you can also use other cooking oils such as extra-virgin olive oil. Using enough oil is crucial to achieving the desired taste and texture. However, be careful not to use too much oil, as it can make the eggplant greasy.
The amount of oil you need will depend on the size of your eggplant and the thickness of your slices. For a whole eggplant, 2 tablespoons of oil should be sufficient. If you are using smaller eggplants or thinner slices, you may need less oil. It is important to note that the eggplant will shrink during cooking, so it is better to start with less oil and add more if needed.
When brushing the oil onto the eggplant, make sure to coat both sides evenly. This will ensure that the eggplant cooks evenly and has a consistent texture and colour. If you are using a basket-style air fryer, it is also important to place the eggplant slices in a single layer, with enough space between them for the hot air to circulate.
If you are short on time, you can skip the step of salting the eggplant to draw out the moisture. However, this step can improve the flavour and texture of the cooked eggplant, making it less mushy. If you do decide to salt the eggplant, be sure to pat it dry before adding the oil. This will help the oil adhere to the surface and prevent it from becoming greasy.
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Eggplant variety
Eggplant, or aubergine, is a versatile vegetable that is popular in Mediterranean and Middle Eastern cuisine. It can be cooked in a variety of ways, including grilling and roasting, but air frying is a particularly good option as it results in a crispy exterior and a tender, caramelized interior. The high heat and airflow of an air fryer mean that you can achieve perfect crispy bites without the need for added oil, although some recipes do include this ingredient for added flavour.
There are several varieties of eggplant that are suitable for air frying, including the dark purple globe eggplant, baby eggplants (such as Thai or Indian eggplants), and long, skinny, lighter-coloured eggplants. Regardless of the variety, it is important to wash the eggplant before cooking and cutting it into evenly sized pieces to ensure even cooking. Some recipes recommend salting the eggplant to draw out excess moisture, although this step is not necessary when using an air fryer due to the high heat and airflow.
When preparing eggplant for air frying, it is recommended to cut it into 1/2-inch slices or 1-inch cubes. The eggplant can be cooked directly from the fridge, as this helps to achieve a crispy exterior before it shrinks and becomes soft. It is important to note that the cooking time and temperature may vary depending on the size of the eggplant pieces and the specific air fryer being used.
For a basic air fryer eggplant recipe, the temperature is typically set between 370°F and 400°F for 10-20 minutes, or until the eggplant is soft and golden brown. Some recipes also include a breading step, where the eggplant slices are dipped in egg and coated with breadcrumbs or a flour mixture before air frying. This creates a rich, tender texture and can be especially useful when cooking without added oil to prevent dryness.
Air fryer eggplants are a versatile dish that can be served as a side or incorporated into a variety of recipes, such as pasta dishes, salads, dips like baba ghanoush, or Mediterranean spreads. They can also be frozen for up to 3 months and reheated directly in the air fryer or in the oven.
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Temperature and time
The ideal temperature and time for cooking eggplant in an air fryer will depend on the size of the eggplant pieces and the temperature setting you use. For example, thicker slices may require a slightly longer cooking time.
It is recommended to cook eggplant at a temperature between 370–400°F (187–204°C) for 10–20 minutes. For instance, one source suggests a temperature of 375°F (190°C) and a cooking time of 20 minutes, while another suggests 15 minutes at 400°F (204°C). If you are cooking the eggplant with a parmesan coating, 15 minutes should be sufficient.
If you are cooking the eggplant from frozen, you can reheat it directly in the air fryer. If you are reheating cooked eggplant, it is recommended to set the temperature to 320°F (160°C) to prevent the eggplant from drying out or burning.
To check if the eggplant is done, insert a paring knife into the thickest part of the eggplant. If the knife slides in and out easily, the eggplant is ready. If there is resistance, continue cooking in one-minute increments until tender.
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Serving suggestions
Air fryer eggplants are a versatile dish that can be served as a snack, side, or incorporated into a main course. They can be paired with a variety of dips and sauces, such as marinara, tzatziki, or a vegan cashew cream. For a simple side, serve them with a salad, or for a more substantial meal, pair them with pasta, veggie burgers, or a cooked protein of your choice.
To make a delicious, easy, and healthy Mediterranean-inspired meal, serve your air fryer eggplants with a Mediterranean salad, or use them to make baba ghanoush, a Lebanese dip. You can also add them to pasta dishes, such as ratatouille or spicy sausage pasta, for a crispy texture.
For a more indulgent option, try a parmesan coating on your eggplants. This crispy, cheesy coating can be made with or without an egg, and is a great way to add flavour and texture to your dish.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-5 days. To freeze, place the cooked eggplant slices on a parchment paper-lined baking tray and freeze until solid before transferring to a ziploc bag or airtight container. They can be stored in the freezer for up to 3 months. When reheating, it is recommended to use an oven or baking sheet, as reheating in the air fryer may cause the eggplants to dry out or burn.
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Frequently asked questions
The ideal temperature to cook eggplant in an air fryer is around 370-400°F.
The cooking time depends on the size of the eggplant pieces and the temperature setting. On average, it takes 12-20 minutes to cook eggplant in an air fryer.
Wash and dry the eggplant, then cut it into evenly sized pieces. You can sprinkle salt on the eggplant to remove excess moisture and bitterness, let it sit for 30 minutes, and then pat it dry. Drizzle or brush the eggplant with olive oil, and sprinkle with salt and pepper or your favorite spices.
