Ingredients
Scale
- 2 medium eggplants, cut into ½-inch slices or cubes
- 2 tablespoons olive oil (or spray oil for fewer calories)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional toppings: 2 tablespoons nutritional yeast, Fresh parsley or basil, Chili flakes, Vegan Parmesan cheese, Tahini drizzle
Instructions
- Wash and dry the eggplants. Slice them into rounds, cubes, or strips.
- Lightly salt the eggplant and let it sit for 10 minutes to reduce bitterness, then pat it dry.
- Place the eggplant in a bowl. Drizzle with olive oil or spray lightly.
- Sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- Preheat the air fryer to 375°F (190°C).
- Arrange the eggplant in a single layer in the basket. Cook for 15 minutes, shaking halfway, until golden and crispy.
- Garnish with herbs, nutritional yeast, or other toppings. Enjoy as a snack, side dish, or main course.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the air fryer or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg