Air Fryer Recipe
Roasted Aubergine
A delicious and easy-to-make roasted aubergine recipe, perfect for air frying.
Ingredients
- 2 medium-sized aubergines
- 3 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1 teaspoon of freshly ground black pepper
- 1 tablespoon of garlic powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- Optional: red pepper flakes
Method
- Preheat your air fryer to 180°C (355°F) for about 5 minutes.
- Wash and dry the aubergines. Trim the ends and cut them into 1-inch thick rounds.
- In a large mixing bowl, combine olive oil, salt, pepper, garlic powder, smoked paprika, dried oregano, and red pepper flakes if using. Stir until well mixed.
- Add the aubergine slices to the bowl and toss gently until all pieces are evenly coated with the spice and oil mixture.
- Place a single layer of the seasoned aubergine slices in the air fryer basket. Avoid overcrowding.
- Air fry for 15-20 minutes, flipping halfway through, until the aubergines are golden and tender.
- Once cooked, remove aubergines from the air fryer and let them cool slightly before serving.
- Garnish with fresh herbs or a sprinkle of parmesan cheese if desired, and serve warm.
Why this works in an air fryer
Aubergine is water-rich and sponge-like, so the hot air fryer convection drives off surface moisture while the oil conducts heat into the flesh. One-inch rounds expose enough surface to brown without drying out; salt seasons and helps moisture move, while paprika and garlic powder toast quickly on the oiled exterior.
Equipment notes
Assumes a 5–6 litre basket with room for one loose layer; in a single-drawer model, cook in batches rather than stacking, while a dual-zone air fryer can split the rounds between drawers but may need the hotter/darker side rotated or checked 2–3 minutes earlier.
Common pitfalls
- Pale, rubbery centres at 20 minutes signal too much moisture or crowding; pat the cut faces dry, leave gaps between slices, and add 3–5 minutes at 180°C.
- Dark, bitter spice patches before the aubergine is tender mean the garlic powder or paprika is scorching near the element; lower to 170°C and flip earlier, then finish until the flesh collapses easily.
- Soggy, oily rounds with shiny puddles mean the oil has been poured unevenly into the aubergine’s sponge-like flesh; toss in a wide bowl first, then brush off excess before loading the basket.
- Leathery edges with a firm white centre usually mean the rounds are too thick or uneven; keep them close to 2.5 cm and move larger pieces to the outer hotter part of the basket for the final few minutes.
Variations & substitutions
- Swap smoked paprika for ground cumin and coriander for a warmer, less smoky flavour; these spices toast well but can taste dusty if the slices are under-oiled.
- Use harissa paste instead of paprika and red pepper flakes, reducing the added salt slightly; paste browns faster because of its chilli solids, so check from 12 minutes.
- Finish with lemon juice, parsley and crumbled feta after cooking; add these off-heat so the cheese softens without burning and the aubergine skin stays drier.
- Cut the aubergine into 2.5 cm cubes instead of rounds for more browned edges; shake the basket rather than flipping and start checking at 12–14 minutes.
Storage & reheating
Keep leftovers in an airtight container in the fridge for up to 3 days, then reheat in a single layer in the air fryer at 170°C for 4–6 minutes until hot and lightly re-crisped.
Nutrition
Calories: 250
