Air Fryer Recipe
Spicy Aubergine Fries
A delicious and easy-to-make spicy aubergine fries recipe, perfect for air frying.
Ingredients
- 2 medium aubergines
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 cup breadcrumbs
- Salt and black pepper to taste
- 1 egg, beaten
- Optional: a sprinkle of parmegiano reggiano
Method
- Wash the aubergines and slice them into thick chips or fries, approximately half an inch wide.
- Sprinkle with salt and allow them to rest for about 20 minutes to draw out moisture.
- Rinse the aubergine slices and pat them dry.
- In a mixing bowl, combine olive oil, smoked paprika, cayenne pepper, salt, and black pepper.
- Toss the aubergine fries in the mixture until well coated.
- Set up a breading station. Dip each aubergine slice in the beaten egg and then coat with breadcrumbs.
- Preheat the air fryer to 180°C (356°F).
- Place the breaded aubergine fries in the air fryer basket in a single layer.
- Cook for about 15 minutes, flipping halfway through.
Why this works in an air fryer
Aubergine is mostly water, so salting and thorough drying reduce steaming before the crumb goes on. The egg gives the breadcrumbs a tacky protein layer, while a little oil helps the smoked paprika bloom and lets the air fryer’s fast convection brown the crumb rather than simply dry it out.
Equipment notes
Assumes a 5–6 litre basket air fryer, where this is likely to need 2 batches for a true single layer. In a single-drawer model, keep the pieces away from the walls and flip once; in a dual-zone fryer, split the fries between drawers and expect 2–4 minutes extra because each smaller drawer has less thermal mass and airflow.
Common pitfalls
- Pale, damp crumbs at the halfway flip mean the aubergine was still wet or the basket is crowded; blot the remaining pieces again and cook in smaller batches with a light oil spray.
- Breadcrumbs sliding off in sheets means the egg layer was too heavy or the fries were not pressed into the crumbs; let excess egg drip off, then press firmly and rest for 5 minutes before air frying.
- Dark paprika specks but firm aubergine centres mean the coating is browning before the vegetable softens; reduce to 170°C and add 3–5 minutes, especially for thicker chips.
- Limp, leathery fries after cooking usually come from cutting them too thin or over-salting without rinsing; keep them around half an inch wide and rinse, then dry very thoroughly.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher, crunchier shell; it browns a little faster, so check the fries 2 minutes earlier.
- Swap cayenne for chipotle chilli powder for smokier heat; it can darken quickly, so avoid adding extra oil to the spice mix.
- Add finely grated Parmigiano Reggiano to the crumbs rather than sprinkling only at the end; the cheese boosts browning but can catch, so keep the temperature at 180°C rather than higher.
- For an egg-free version, use a thin gram-flour and water paste; it gives a denser crust and usually needs an extra minute or two to crisp.
Storage & reheating
Keep cooled fries in the fridge for up to 2 days and reheat in a single layer at 180°C for 4–6 minutes until the crumb feels dry and crisp again.
Nutrition
Calories: 250
