Description
A light, air-fried eggplant dish with Mediterranean herbs, offering a perfect balance of tender and crispy textures. Quick, healthy, and customizable for any meal.
Ingredients
1 large eggplant (deep purple, firm flesh)
2 tablespoons olive oil (extra virgin)
1 teaspoon dried oregano (Greek or Italian blend)
½ teaspoon garlic powder (or 1 minced clove, sautéed)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground)
Optional: fresh parsley or basil for garnish
Instructions
1. Preheat air fryer to 400°F (200°C). Wash and dry eggplant, then slice into ½-inch cubes.
2. Toss cubes with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
3. Spread in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway for even crispness.
4. Garnish with fresh herbs before serving. Repeat in batches if needed.
Notes
Use a sharp knife for even slices.
For extra flavor, mix in ½ teaspoon lemon zest or paprika.
Store leftovers in an airtight container; best enjoyed within 24 hours.
Nutrition
- Serving Size: 1 cup (about 8-10 cubes)
- Calories: 85
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg