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Crispy Dry-Brined Air Fryer Keto Eggplant Rounds

Eggplant rounds dry-brined 30 minutes to draw out moisture, blotted, seasoned, and air fried to browned edges and creamy centres.
Print Recipe
Prep Time 35 minutes
Cook Time 14 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant about 1 to 1.25 lb, sliced into 1/2-inch rounds
  • 1-1.25 tsp kosher salt or 3/4 tsp fine salt
  • 2-3 tbsp olive or avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked or sweet paprika
  • 1/2 tsp black pepper
  • grated Parmesan, parsley, lemon to finish, optional

Equipment

  • Air fryer
  • Paper towels

Method
 

  1. Lay the rounds on a board, salt both sides evenly, and rest 30 minutes until beads of moisture appear. Blot thoroughly on both sides.
  2. Toss with the oil, garlic powder, paprika, and pepper, aiming for a thin sheen, not pooling oil.
  3. Preheat the air fryer to 390°F (200°C) for 5 minutes.
  4. Arrange in a single layer and cook 10 to 14 minutes, flipping halfway, until browned at the edges and creamy inside. Finish with Parmesan, parsley, and lemon.

Notes

The dry brine and blot is the single step that prevents sogginess.
Thin sheen of oil — eggplant drinks oil, and too much steams it.
Preheat so the surface browns instead of stewing.