Spicy airfryer aubergine is a Syrian meze made by tossing sliced aubergine with chili and garlic and cooking it quickly in the airfryer. Entirely nut-free, it comes together in under fifteen minutes.
Toss the aubergine slices with the chili, garlic, olive oil, cumin and salt.
Arrange the slices in the airfryer basket with space between them and cook at 200°C for 12 minutes, flipping halfway, until soft and lightly browned at the edges. If you do not have an airfryer, cook on a rack in an oven preheated to 200°C for the same time.
Arrange the cooked aubergine on a plate, garnish with parsley, and serve hot.
Do not crowd the airfryer basket; if the slices touch they will not cook evenly. Add the chili to taste, since too much can make it uncomfortably hot. Allergens: this recipe contains none of the main allergen groups.
Lightly salting the aubergine slices and letting them sit for 5 minutes before cooking means they release less water in the airfryer and crisp up better.
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