Aubergine in the Air Fryer
Aubergine soaks up oil like a sponge in a frying pan and can turn rubbery or bitter in the oven. In the air fryer you need just 1 tablespoon of oil for a whole aubergine, and the cubes or slices come out golden outside and creamy inside in around 12 minutes. This guide covers the method, how to stop it going dry, and timings for halves, a whole aubergine and chips.
- Temperature
- 200°C
- Total time
- 22min
- Prep
- 10min
- Servings
- 4
- Per serving
- 85kcal
Why the air fryer works for aubergine
Air fryer aubergine needs far less oil than the traditional methods. Aubergine flesh is full of tiny air pockets, which soak up oil quickly when it is shallow-fried. In the air fryer you can brush the pieces with a thin film of oil, and the hot air cooks them until the outside is golden and the inside is soft and creamy.
It is also fast. Oven-roasted aubergine takes around 30 minutes, while slices and cubes take about 12 minutes in a basket. The air fryer aubergine method works for many dishes, from curries and parmigiana to dips and a vegetable tray, because you can cut the aubergine into whichever shape you need and cook it in one go.
How to make aubergine in the air fryer
Tap a time to start a timer.
- Cut the aubergine Trim the ends and cut the aubergines into slices 1 cm thick, or into 2 cm cubes. Keep the pieces the same size so they cook evenly. You can leave the skin on.
- Season Put the aubergine in a large bowl and toss it with the oil, paprika, cumin, garlic granules, salt and pepper. Use your hands so every piece gets a thin, even coat.
- Preheat Heat the air fryer to 200 °C for .
- Cook Put the aubergine in the basket in a single layer. Cook for , shaking cubes or turning slices after , until golden brown and soft in the middle.
- Check Press a piece with a fork. It should be creamy, with no firm centre. If it is still firm, cook for 2 more minutes.
- Serve Scatter with parsley and serve while hot, as the crisp edges soften as the aubergine cools.
Cooking times and temperatures
| Aubergine | Temperature | Time |
|---|---|---|
| Aubergine slices, 1 cmTurn halfway | 200 °C | 10–12 min |
| Aubergine cubes, 2 cmShake halfway | 200 °C | 10–12 min |
| Aubergine halvesScore the flesh first | 180 °C | 20–25 min |
| Whole auberginePrick the skin | 200 °C | 25–30 min |
| Aubergine chipsCut 1 cm thick | 200 °C | 10–12 min |
| Breaded aubergine slicesNot gluten-free or vegan | 200 °C | 10–12 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Cut evenly. Slices 1 cm thick give crisp edges and a soft middle. Thinner slices dry out, and thicker ones stay firm in the centre.
- Oil the cut faces, not the bowl. Aubergine absorbs oil unevenly, so brush it on each side with a pastry brush, or toss the pieces with your hands.
- Choose small aubergines. They have thin skin, fewer seeds and a sweeter flavour than the very large ones.
Serving
Serve the aubergine with yoghurt and mint, hummus or a tomato sauce. For a parmigiana-style dish, layer cooked slices with passata and mozzarella and return them to the air fryer for 5 minutes at 180 °C. Air fryer aubergine is also good alongside courgettes, grilled tomatoes or lamb chops. More ideas are on the vegetables page. Halloumi is a good partner for a vegetable plate.
Storing and reheating
Cooked aubergine keeps for up to 3 days in an airtight container in the fridge. To reheat it, put the pieces in the air fryer at 180 °C for 3–4 minutes, until they are steaming hot all the way through (75 °C). Sliced cold aubergine is good in sandwiches or on pizza, and cubes can go into a pasta sauce or curry.
Variations
- Aubergine parmigiana: Top cooked slices with 3 tbsp passata and 60 g grated mozzarella and cook for 4–5 minutes at 180 °C (not vegan or dairy-free).
- Miso aubergine: Brush halves with 1 tbsp white miso mixed with 1 tsp honey and cook at 180 °C for 20–25 minutes (honey makes this not vegan).
- Baba ganoush: Cook a whole aubergine, scoop out the flesh and blend it with tahini, lemon juice, garlic and salt.
Troubleshooting
- The aubergine is dry and chewy
- It has been cooked too long or cut too thin. Cut slices 1 cm thick, brush them with oil and check at 10 minutes. A little extra oil on the cut face keeps it creamy.
- The aubergine tastes bitter
- Older, large aubergines can be bitter. Choose small, firm ones with shiny skin, or sprinkle the cut pieces with salt, leave them for 15 minutes and pat them dry before oiling.
- The slices stick to the basket
- The basket was not hot enough or the slices were crowded. Preheat, grease the basket lightly and lay the slices in a single layer.
Frequently asked questions
How long does aubergine take in an air fryer?
Slices 1 cm thick or 2 cm cubes take 10–12 minutes at 200 °C, shaken or turned halfway. Halves take 20–25 minutes at 180 °C, and a whole aubergine 25–30 minutes.
Do you need to salt aubergine before air frying?
Not usually. Modern aubergines are rarely bitter. Salting for 15 minutes does reduce moisture and helps a crisper finish, but you must pat the pieces dry afterwards.
How do you cook eggplant in an air fryer without breading?
Brush slices or cubes with oil and season, then cook at 200 °C for 10–12 minutes. The edges brown on their own, and no breadcrumbs are needed.
Can you cook a whole aubergine in the air fryer?
Yes. Prick it with a fork and cook at 200 °C for 25–30 minutes, turning once, until the skin collapses. Scoop out the flesh for baba ganoush or a dip.
How do you make air fryer aubergine crispy?
Dip the slices in a little beaten egg and breadcrumbs, spray lightly with oil and cook at 200 °C for 10–12 minutes, turning halfway. Panko gives the crispest coating.
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