Forget about the usual eggplant cubes. 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 soft. The secret lies in cooking them, wrapping them in plastic wrap, and then shredding them for a creamy final result that is perfect for many dishes. Delicious to enjoy with a drizzle of oil and a bit of salt, great as a pasta topping, or delightful spread on toasted bread slices. Come with me, let’s start experimenting right away. Happy recipe, Giusi.
You might also be interested in:
- Difficulty: Very easy
- Cost: Very inexpensive
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
For this recipe of Whole Shredded Eggplants in Air Fryer, preferably choose long or round medium-sized black eggplants.
The most important thing: Choose firm and shiny eggplants, without blemishes. The fresher they are, the less bitter they will be, and the sweeter the flesh will be after cooking.
- 3 eggplants
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar (Or lemon)
- 1 clove garlic (to mince)
- to taste salt
- to taste chili pepper
Steps
Wash and dry the eggplants thoroughly.
With a knife or fork, pierce the skin of the eggplants at several points (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 slightly trim the ends.
Cook at 392°F for 20 minutes. The exact time will depend on the 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 feels tender to the touch (it should easily give way when pressed).
As soon as you take them out of the fryer (they are scorching, be careful), immediately wrap each whole, still hot eggplant in a sheet of plastic wrap.
Leave them wrapped for at least 20-30 minutes, or until they have completely cooled. 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 gather all the inner flesh on a plate or in a bowl, discarding the skin.
With a fork, mash and shred the flesh coarsely.
If you are not using the eggplants as a pasta topping, immediately season with extra virgin olive oil, vinegar (or lemon), salt, chili pepper, and garlic.
Mix well to combine the flavors. The eggplants absorb the dressing beautifully.
The tastiest side dishes are often the simplest. Can’t wait to read about your experiments!
Until the next quick and super tasty recipe.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
Tips
The shredded and seasoned eggplants can be stored in the refrigerator in an airtight container for 3-4 days. They are perfect to prepare in advance.
The 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 but tender after cooking, perfect for shredding without immediately turning into cream. They also have fewer seeds compared to other types.
