For the eggplant

Make the sauce beforehand or while the eggplant is cooking (instructions below).

Rinse off the eggplants and thoroughly dry. Cut the ends off if desired, then slice lengthwise into wedges. The slices should resemble steak fingers, and the thicker the slices, the longer they will need to cook. If you’d prefer, you can cut them horizontally for more of a chip than a wedge. That part is up to you.

Using the pastry brush, coat your air fryer basket with a thin layer of olive oil (or use an olive oil spray or non-stick cooking spray if preferred). Brush each wedge with olive oil, too.

Arrange the eggplant wedges in a single layer in the air fryer basket. Try to leave an inch or two between each wedge; overcrowding will disrupt air circulation and your eggplant may not crisp up or cook evenly. You may have to work in batches depending on the size of your air fryer.

Air fry the eggplant for 12 minutes at 375 degrees F (190 degrees C). The eggplant is done when it’s golden and sizzling on the outside, and creamy and tender (like mashed potatoes) on the inside.

Brush each wedge with the sauce upon coming out of the air fryer and serve immediately.

For the sauce

Finely mince the two garlic cloves, or use a grater. The closer to a paste you get the garlic, the stronger its flavor will be. 

Chop the chives and combine in a small mixing bowl with the garlic.

Cut the lemon in half. Juice one half into the bowl, and grate the lemon zest for some added brightness. You can use the remaining lemon as wedges for garnish, juice the whole lemon and make double the sauce, or save the other half for another recipe. 

Add the three tablespoons of olive oil, salt, and some freshly-cracked black pepper to the bowl.

Whisk everything until it’s thoroughly incorporated.