Air Fryer Recipe
Chilli Honey Glazed Eggplant
A delicious and easy-to-make chilli honey glazed eggplant recipe, perfect for air frying.
Ingredients
- 2 medium-sized eggplants
- 2 tablespoons of olive oil
- 3 tablespoons of honey
- 1 tablespoon of soy sauce
- 2 teaspoons of chilli flakes
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Fresh coriander (cilantro) for garnish
Method
- Wash and slice eggplants into 1cm thick rounds, sprinkle with salt, and let sit for 20 minutes.
- Whisk honey, soy sauce, chilli flakes, and garlic powder in a bowl, then drizzle in olive oil to create a glaze.
- Preheat air fryer to 200°C (392°F). Rinse and dry eggplant slices, brush with glaze, and air fry for 10-12 minutes, flipping halfway.
- Garnish with coriander and serve.
Why this works in an air fryer
Salting pulls surface moisture from the aubergine so the hot air can brown rather than steam it. A thin oil-honey glaze conducts heat and helps caramelisation, while soy adds salt and savoury depth. Flipping exposes both cut faces to convection so the centres soften without the sugars scorching.
Equipment notes
Assumes a 4–5 litre basket with the slices in one layer; in a single-drawer air fryer, put thicker rounds towards the hotter outer edges and flip/rotate halfway, while dual-zone drawers usually need smaller batches and may take 1–3 minutes longer because each drawer has less airflow around the food.
Common pitfalls
- Pale, wet-looking slices at minute 10? They were not dried well enough after salting; blot firmly with kitchen paper and return for 2–4 minutes before adding any extra glaze.
- Dark speckles or bitter edges before the centres are soft? The honey is catching; lower to 180°C and finish for 3–5 minutes, brushing with a fresh thin layer of glaze after cooking if needed.
- Soft centres but rubbery skins? The rounds are too thick or undercooked; keep slices close to 1cm and extend in 2-minute bursts until a fork slides through the flesh easily.
- Glaze dripping through the basket and smoking? It has been applied too heavily; brush on a thin coat, use a liner only if it does not block airflow, and save excess glaze for the last 2 minutes.
Variations & substitutions
- Use maple syrup instead of honey for a vegan version; it browns slightly faster, so check the edges a minute earlier.
- Swap chilli flakes for gochujang; the paste makes a thicker glaze, so thin it with a teaspoon of water to stop it clumping on the surface.
- Use tamari instead of soy sauce for a gluten-free option; it is often a little stronger, so reduce added salt.
- Add a teaspoon of rice vinegar or lime juice after cooking; acidity brightens the sweet glaze without increasing the risk of burning in the air fryer.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 3–5 minutes until hot and slightly tacky at the edges.
Nutrition
Calories: 250
