Description
Crispy, golden eggplant bites with smoky depth and Mediterranean herbs, air-fried to perfection in 30 minutes with minimal oil.
Ingredients
1 large eggplant (about 1.5 pounds), cut into 1-inch cubes
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme
1/4 tsp kosher salt
2 tbsp avocado oil
Extra kosher salt for salting the eggplant
Instructions
Prepare and salt the eggplant: Toss cubes with 1 tsp salt on a plate. Let sit 30 minutes, then pat dry.
Toss salted eggplant with paprika, garlic powder, rosemary, thyme, and 1/4 tsp salt in a bowl.
Coat eggplant with avocado oil (or non-stick spray) in a single layer in the air fryer basket.
Air fry at 400°F for 18–22 minutes, shaking halfway, until golden and crispy.
Notes
For fresh herbs, use 1 tbsp chopped rosemary + 1 tbsp thyme leaves.
Substitute avocado oil with olive oil or non-stick spray.
Store leftovers in an airtight container for up to 3 days; reheat at 350°F for 5–7 minutes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 45
- Sugar: 0g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg