Instructions

1. 1

   Wash the aubergines and cut them into slices about 1 cm thick. Lay the slices side by side on a board, sprinkle them with the salt for drawing out water and leave them to stand.

2. 2

   Dab off the liquid that has come out with kitchen paper and rub the slices dry on both sides. This takes the bitterness out of the aubergine along with some of the water that would otherwise steam in the basket.

3. 3

   Brush the slices thinly with the olive oil on both sides and season them with the salt and the pepper. Aubergine soaks up oil like a sponge, so it is brushed on rather than poured over.

4. 4

   Preheat the airfryer to 190 °C. In a preheated basket the surface seals at once, so the slices take up no further oil.

5. 5

   Lay the slices in the basket in a single layer, well spaced, and stack nothing; with a larger quantity, work in two batches. Cook at 190 °C.

6. 6

   Turn the slices over and carry on cooking at 190 °C until they are golden brown and feel soft in the middle.

7. 7

   Arrange the warm slices on a platter and sprinkle them with the very finely chopped garlic and the chopped parsley.