Air Fryer Eggplant (Tender Inside, Golden Edges Every Time)

Notes

Salt and dry thoroughly. Sprinkle salt on the cut eggplant and let it sit for 30 minutes before cooking. Pat completely dry with paper towels. This removes bitterness and excess moisture so the eggplant roasts instead of steams. Don't crowd the basket. Cook in a single layer with space between pieces. If your eggplant doesn't fit, cook in two batches. Crowding traps steam and leads to soft, not golden, eggplant. Spice options. Salt and pepper work great on their own. For a Mediterranean flavor, try sumac for a bright, tangy finish or za'atar for an earthy, herby crust. Garlic powder and smoked paprika are a great pantry-friendly option too. Cutting options. Halves are ideal if you plan to scoop the flesh for baba ghanoush or dips. Rounds and cubes work better for pasta, grain bowls, and salads. Cubes will cook faster, around 12 to 15 minutes, so check them early. Every air fryer is different. Start checking at 20 minutes. The eggplant is done when the flesh is creamy and golden at the edges and a fork slides in with no resistance. Store cooled eggplant in an airtight container in the refrigerator for up to 4 days. To reheat, pop it back in the air fryer at 350°F for 4 to 5 minutes. It will crisp back up and taste almost as good as fresh. Avoid the microwave if you care about texture. It works but the eggplant goes soft.