A while ago, I proudly announced that I’d bought a new air fryer — and that my main reason for getting it wasn’t fries or chicken wings, but roasting peppers and eggplants. After plenty of tests, tweaks, and (a few) mishaps, I’m ready to share how my air fryer roasted eggplants turn out.
So, the short answer?
➡️ They’re better than oven-roasted eggplants — but they still can’t beat the smoky flavor of those cooked over an open flame.
When it comes to choosing the right eggplants, size really matters. Go for small, slender ones — they cook more evenly and fit nicely in the air fryer basket, leaving space for the hot air to circulate freely.
Before you do anything else, poke each eggplant in a few places with a fork or skewer. Skip this step, and your eggplants will explode inside your air fryer (and trust me, cleaning that up is not fun).
I set my air fryer to 240°C / 465°F, the maximum temperature, and use the Crisp setting. No need to preheat — it heats up fast. For the first stage, I roast the eggplants for about 15–20 minutes, depending on their thickness.
Halfway through, I flip them over and cook for another 10–15 minutes. By the end, they look beautifully roasted — evenly cooked, with slightly wrinkled skin and that soft, silky interior we all love.
The result? Eggplants that are lighter in color than oven-roasted ones, and surprisingly similar to the look of flame-roasted ones. They do hold a bit more water, though — the trade-off for the convenience.
And speaking of convenience, let’s talk cleanup. Anyone who’s roasted eggplants on a stovetop has been through the hassle of cleaning afterwards. With the air fryer, all I do is soak the basket in warm water with a bit of dish soap, just enough to cover the plates, and everything wipes right off. Bliss.
Once they’re roasted, let them cool slightly, scoop the flesh with a spoon, and place it in a strainer or colander to drain for a few hours. This step helps remove the excess liquid and leaves you with that perfect creamy texture. After draining, they’re ready to use — whether you want to make a traditional Romanian eggplant salad (salată de vinete) or add them an ingredient to other recipes.
The only thing missing is that unmistakable smoky aroma. But I found a neat little trick: add smoked salt to your eggplant dip (or salată de vinete, as we call it back home). I first tried the fancy Maldon smoked salt, but later found a generic version that’s just as good — and a lot easier on the wallet.
So, even if the air fryer won’t replace the taste of roasted eggplants over an open flame, it’s definitely the next best thing, especially when you want that roasted flavor without turning your kitchen upside down.