Description

This Low-Calorie Air Fryer Eggplant recipe features diced eggplant cubes tossed in avocado oil and seasoned with rosemary, thyme, garlic powder, and smoked paprika. The eggplant is salted to remove moisture and bitterness before air frying at 400°F until crispy-tender and golden brown, delivering a flavorful and healthy vegetable side dish.

Ingredients

1 large eggplant (peeled as desired and diced into 1-inch cubes)
2 tablespoons avocado oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon kosher salt (plus extra for salting eggplant)
1/2 teaspoon powdered garlic
1/2 teaspoon smoked paprika

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Instructions

Spread cubed eggplant on a large flat surface. Generously salt with kosher salt and let sit for 15-30 minutes to draw out moisture and reduce bitterness.
Pat the salted eggplant dry with paper towels or a kitchen cloth to absorb excess moisture.
Transfer dried eggplant cubes to a large bowl and drizzle with avocado oil. Toss gently to coat evenly.
Add rosemary, thyme, salt, powdered garlic, and smoked paprika to the bowl. Stir until the spices are evenly distributed and eggplant is well-seasoned.
Preheat air fryer to 400°F. Arrange the seasoned eggplant evenly on air fryer trays or basket.
Air fry for about 18 minutes, tossing halfway through if using a basket to ensure even cooking and browning.
Remove from air fryer once the eggplant is crispy-tender and golden brown. Serve immediately while hot and crispy.

Notes

You can substitute avocado oil with olive oil or any high smoke point oil. Prepare eggplant ahead by salting and drying, then store in fridge for up to 24 hours before air frying. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in air fryer for best texture. Salting is crucial to reduce eggplant bitterness and excess moisture, improving crispiness. Tossing halfway ensures even cooking.

Prep Time: 15-30 minutes
Cook Time: 18 minutes
Category: Side Dish
Method: Air Frying
Cuisine: American