Forget the usual diced eggplant. Today we’ll discover a method to cook them whole in the air fryer. This trick is not only super easy, but thanks to the intense heat, the flesh will take on a slight “smoky” flavor and become incredibly tender. The secret is to cook them, wrap them in plastic wrap, and then shred them for a creamy final result that lends itself to many preparations. Delicious with a drizzle of oil and a bit of salt, great as a pasta sauce or delightful spread on toasted bread slices. Come along and let’s get cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Cooking time: 20 Minutes
- Cooking methods: Air fryer
- Cuisine: Italian
Ingredients
For this recipe for Whole Shredded Eggplant in the Air Fryer, preferably choose long black or medium-sized round eggplants.
The most important thing: Choose eggplants that are firm and glossy, without blemishes. The fresher they are, the less bitter they will be and the sweeter the flesh will become after cooking.
- 3 eggplants
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar (Or lemon juice)
- 1 clove garlic (to chop)
- to taste salt
- to taste chili pepper
Steps
Thoroughly wash and dry the eggplants.
Using a knife or a fork, pierce the skin of the eggplants in several places (5-6 holes) to allow steam to escape during cooking and prevent them from bursting.
Preheat your air fryer to 392°F.
Place the whole eggplants in the basket. If they are too large, you may need to cook them one at a time or trim the ends slightly.
Cook at 392°F for 20 minutes.Exact time will depend on size.
Halfway through cooking (after about 10 minutes), turn them to ensure even cooking.
The eggplants will be ready when the skin is wrinkled, dark, and the inside yields to the touch (it should give under a gentle press).
As soon as you remove them from the fryer (they are very hot, be careful), immediately wrap each whole, still-hot eggplant in a sheet of plastic wrap for food.
Leave them wrapped for at least 20-30 minutes, or until they have cooled completely. This step makes the eggplants “sweat,” further softening the flesh and making it easy to shred.
Remove the plastic wrap. The skin should peel off very easily. Open the eggplant and collect all the inner flesh onto a plate or into a bowl, discarding the skin.
With a fork, mash and roughly shred the flesh.
If you are not using the eggplants as a pasta sauce, immediately dress them with the extra virgin olive oil, vinegar (or lemon), salt, chili pepper, and garlic.
Stir well to combine the flavors. Eggplant absorbs the dressing beautifully.
The most flavorful sides are often the simplest. I can’t wait to read about your experiments!
See you in the next quick and super tasty recipe.
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Tips
Shredded and dressed eggplant will keep in the refrigerator in an airtight container for 3-4 days. They are perfect to prepare in advance.
Ideal Choice: Long Black Eggplants
Why They are the most common and their elongated shape fits well in most air fryer baskets. Their flesh tends to be more compact yet tender after cooking, perfect for shredding without immediately turning into a puree. They also have fewer seeds than other varieties.
