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Recipe from Simpler Savory

The recipe

Low Carb Air Fryer Eggplant

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
120

2× the original author values. Recipe yield: 4 servings.

calories
240

3× the original author values. Recipe yield: 4 servings.

calories
360
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 medium eggplants (globe or Italian) — cut into 1/2-inch half-moons or 1-inch cubes
  • 1 teaspoon kosher salt — divided; plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil — or avocado oil, to lightly coat
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano — optional
  • 1/8 teaspoon cayenne pepper — optional, for heat
  • 1/4 cup finely ground almond flour — optional
  • 2 tablespoons grated Parmesan cheese — optional
  • 1 teaspoon lemon zest — plus wedges for serving
  • 2 tablespoons fresh parsley or basil — chopped
  • 1 teaspoon red wine vinegar — optional splash while hot
  • 1/4 teaspoon red pepper flakes — optional

Instructions

  1. Preheat the air fryer to 390°F for at least 5 minutes so the basket is hot.
  2. Trim eggplants and cut into 1/2-inch half-moons or 1-inch cubes for even cooking.
  3. If eggplant is large or seedy, sprinkle lightly with some of the kosher salt and let rest 10 minutes, then pat dry.
  4. In a large bowl, toss eggplant with olive oil, remaining kosher salt, black pepper, garlic powder, smoked paprika, and oregano and cayenne if using.
  5. For extra crunch, add almond flour and Parmesan and toss until pieces look lightly dusted without clumping.
  6. Arrange eggplant in a single layer in the hot basket, leaving space between pieces for airflow.
  7. Air fry for 8–10 minutes until edges begin to brown.
  8. Shake the basket or flip pieces to expose new surfaces to heat.
  9. Cook 4–7 minutes more, until centers are tender and edges are deep golden with a slight crisp.
  10. Transfer to a warm platter and finish with lemon zest, parsley or basil, and a small splash of red wine vinegar if desired. Add red pepper flakes to taste.
  11. Taste and adjust salt and pepper, then serve hot as a side, salad topper, or part of a mezze plate.
  12. Avoid crowding; cook in 2 batches if needed for best crisp edges.

Notes

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 360°F for 3–5 minutes until re-crisped, or in a skillet with a little oil over medium heat. Freezing is possible but softens texture; add fresh herbs and lemon after reheating.

Source: https://simplersavory.com/low-carb-air-fryer-eggplant/