Healthy Air Fryer Eggplant [Oil Free]
User Reviews
5
Healthy Air Fryer Eggplant [Oil Free]
Description
The recipe begins by dicing a medium eggplant into roughly half-inch pieces for even cooking. The pieces are salted and left to sit in a colander over a bowl for 30 minutes to exfoliate excess water and any bitterness. After patting dry with towels, the eggplant is tossed with vegetable broth and a mix of garlic powder, paprika, oregano, thyme, and optional black pepper. This seasoning mix is the key to flavoring without the use of oil.
The eggplant is then spread in an air fryer basket and cooked at 380°F for 15 to 20 minutes, shaking halfway through, until the pieces turn golden brown and become fork tender. The result is a crisp exterior with a soft interior. This oil-free approach makes the eggplant suitable for those seeking lighter preparations with varied herbs.
The dish can be served warm with a dipping sauce like a sriracha mayonnaise or enjoyed plain. It pairs well with grains or as a vegetable side. Leftovers store well in the refrigerator for up to four days and can be reheated gently in the air fryer or oven.
Cut eggplant into uniformly sized pieces to ensure even cooking and avoid over or underdone sections.Salting the eggplant before cooking helps remove bitterness and improves texture.Season freely with herbs like garlic powder, paprika, oregano, and thyme to enhance flavor without oil.Store leftovers in a sealed container refrigerated for up to four days; reheat gently before serving.
Ingredients
- 1.5 lb eggplant cut into half inch pieces (approx 1 medium sized)
- 2 tablespoon vegetable broth low sodium
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon black pepper optional
Optional
- mayonnaise for dipping, with sriracha
Instructions
- Wash and dice your eggplant into half inch pieces. (See step by step photos above if needed.)
- Now place your cut up eggplant in a large colander and place the colander inside a bowl. Generously sprinkle with salt and let it sit for 30 minutes. Then transfer to a clean, dry dish towel and using another dish towel, or paper towels, press and pat them dry.
- Now, wipe out the bowl that was sitting under your colander and place the dry eggplant inside. Add the broth and all the seasoning to the bowl and mix well to evenly coat the pieces.
- Place in your air fryer basket, set to 380 degrees and cook for 15-20 minutes, tossing once at the halfway point. Cook until nicely golden, and fork tender, then serve warm with a sprinkle of fresh parsley or chives and sriracha mayo for dipping.
Notes
- Cut eggplant evenly to promote consistent cooking and avoid burnt or underdone pieces.
- Salting eggplant before air frying reduces bitterness and excess moisture for better texture.
- Feel free to adjust seasonings; smoked paprika, cumin, or chili flakes are good additions.
- Leftovers keep well in the fridge up to four days and can be reheated in the air fryer or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48cal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 161mg | 7% |
| Potassium | 413mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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