Smoky Eggplant Tacos (Air Fryer Recipe)
These air fryer eggplant tacos are quick, flavorful, and made with just a few simple ingredients—perfect for busy weeknights when you need dinner fast.
Servings: 6 small tacos
Ingredients
- 1 medium eggplant cut into half moons
- 1 tsp salt
- 2 Tbsp olive oil 30 mL
- 1 tsp each garlic powder, cumin, chili powder, and smoked paprika
- 6 small flour tortillas
- To serve: pickled red onions, sliced jalapenos, salsa, guacamole, crumbled cotija or feta
Instructions
- Prep Eggplant: Cut 1 medium eggplant into half-moons (I prefer to leave the skin on, but you can peel it off if you're sensitive to textures). Lay eggplant slices onto a few layers of paper towels and sprinkle evenly with 1 tsp salt. Let sit for about 30 minutes, then pat them dry, roughly brushing off excess salt.
- Stir: Add eggplant to a large bowl and toss together with 2 Tbsp olive oil, and 1 tsp each garlic powder, cumin, chili powder, and smoked paprika.
- Cook: Transfer to your air fryer in as single a layer as possible. Cook at 400°F (204°C) for about 15 minutes, jostling the pan a few times during cooking to help them cook evenly. They will be browned and tender with crispy edges when finished.
- Serve: Evenly divide eggplant onto 6 small flour tortillas, finishing with your favorite taco toppings!
Video
Notes
Storage: The eggplant slices can be stored in the fridge for up to 3 days. They will soften, so just toss them in the air fryer to get them crispy again.
To make the cilantro sauce (in the photos and video), blend 1 cup cilantro, ½ cup plain yogurt, ¼ cup red wine vinegar, ¼ cup extra-virgin olive oil, 2 tsp mustard, 2 cloves garlic, and ½ tsp each smoked paprika, cumin, and black pepper on high until smooth.
