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Low-Calorie Air Fryer Eggplant

Delicious Low-Calorie Air Fryer Eggplant for Guilt-Free Snacking

Enjoy guilt-free snacking with this Low-Calorie Air Fryer Eggplant recipe that transforms simple ingredients into a crispy delight.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Snacks
Cuisine: General
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Air Fryer Eggplant
  • 1 large Eggplant can be swapped with zucchini or yellow squash
  • 2 tablespoons Avocado Oil can be substituted with olive oil or grapeseed oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Smoked Paprika or regular paprika with a dash of liquid smoke
Optional Additional Spices
  • 1 teaspoon Ground Coriander if avoiding nightshades
  • 1 teaspoon Za'atar for a herby flavor profile

Equipment

  • Air Fryer

Method
 

Step-by-Step Instructions for Low-Calorie Air Fryer Eggplant
  1. Begin by washing and cutting the eggplant into evenly-sized cubes, approximately 1 inch in size. Spread the cubed eggplant on a flat surface or in a bowl, then generously sprinkle kosher salt over it. Allow the salted eggplant to sit for 15-30 minutes.
  2. After the salting period, pat the eggplant cubes thoroughly with paper towels or a clean kitchen cloth to remove any moisture released during salting.
  3. In a large mixing bowl, toss the dried eggplant with avocado oil until each piece is well-coated.
  4. Sprinkle the smoked paprika and any additional spices onto the oil-coated eggplant. Stir gently yet thoroughly to evenly distribute the spices.
  5. Preheat your air fryer to 400°F (200°C). Once heated, arrange the seasoned eggplant in a single layer in the fryer basket. Cook for about 18 minutes, shaking or tossing the basket halfway through.
  6. When the air fryer timer goes off, check for a crispy, golden-brown exterior. Carefully remove them from the air fryer and enjoy immediately while they're still warm and crispy.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Salting the eggplant is key for achieving the best texture. Allow it to sit with kosher salt, pat it dry thoroughly, and toss it well in avocado oil for a uniform distribution.

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