Ingredients:

  • 2 medium Eggplants (about 1.5 lbs total)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Oregano
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Trim the ends off the eggplants. Slice the eggplant into uniform rounds, approximately 1/4 to 1/3 inch (6-8mm) thick. Do not soak or salt the eggplant for this recipe.
  2. In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, oregano, salt, and pepper until fully emulsified.
  3. Add the eggplant slices to the seasoned oil. Toss gently but thoroughly to ensure every slice is lightly coated.
  4. Preheat the air fryer to 380°F (195°C). Arrange the coated eggplant slices in a single layer inside the air fryer basket. Work in batches; do not overlap the pieces.
  5. Air fry for 7 minutes.
  6. Carefully open the basket, use tongs to flip all the slices, and return to the air fryer. Cook for an additional 5–9 minutes, checking frequently, until the edges are nicely browned and the centre is fork-tender.
  7. Remove immediately from the basket to prevent residual steaming. Serve hot.