Name: Air-Fryer Roasted Eggplant with Capers, Oregano, and Garlic
Total time: 30 min
Ingredients: 2 baby eggplant (8 to 10 ounces each), sliced into 1-inch-thick rounds; Olive oil spray; ¼ teaspoon table salt; ⅛ teaspoon ground black pepper; 1 tablespoon extra-virgin olive oil; 1 teaspoon capers , rinsed and minced; 1 teaspoon minced fresh oregano; 1 small garlic clove , minced; ½ teaspoon grated lemon zest plus 2 teaspoons juice

Why This Recipe Works

To keep the eggplant in the spotlight and reduce the amount of oil used for frying and marinating it, we roasted it instead and replaced the marinade with a brightly flavored dressing. We chose baby eggplants, which are smaller than the standard supermarket size, are more readily available in the summer months, and cook quickly. Roasting helped us achieve flavorful browning on the eggplant. To keep the dressing delicate, a Greek-inspired combination of just a tablespoon of extra-virgin olive oil, fragrant lemon zest and juice, capers, oregano, and garlic worked perfectly.

Before You Begin

If baby eggplant is unavailable, one 1-pound eggplant can be substituted; halve it lengthwise before slicing it crosswise. This recipe can be easily doubled.

Instructions

Lightly spray both sides of eggplant with oil spray and sprinkle with salt and pepper. Arrange eggplant in even layer in air-fryer basket (pieces may overlap). Place basket into air fryer and set temperature to 350 degrees. Cook until eggplant is deep golden brown, 16 to 20 minutes, flipping eggplant halfway through cooking.

Whisk oil, capers, oregano, garlic, and lemon zest and juice together in large bowl. Add egg plant and toss gently to combine. Serve warm or at room temperature. (Eggplant can be refrigerated for up to 3 days. Let come to room temperature before serving.)