Ingredients:

  • 1 lb globe eggplant, sliced into 1/2 inch rounds
  • 1 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Slice the eggplant into uniform rounds. Sprinkle both sides with salt and let them sit for 10 minutes to draw out moisture. Use paper towels to firmly pat dry the surface of the eggplant.
  2. In a large bowl, whisk together the olive oil, garlic powder, smoked paprika, pepper, and oregano.
  3. Toss the dried eggplant slices in the oil mixture until every inch is evenly coated.
  4. Preheat the air fryer to 400°F (200°C). Arrange the slices in a single layer in the basket without crowding.
  5. Air fry for 12–15 minutes, flipping halfway through, until the edges are charred and the centers are velvety.