Wash and dice your eggplant into half inch pieces. (See step by step photos above if needed.)
Now place your cut up eggplant in a large colander and place the colander inside a bowl. Generously sprinkle with salt and let it sit for 30 minutes. Then transfer to a clean, dry dish towel and using another dish towel, or paper towels, press and pat them dry.
Now, wipe out the bowl that was sitting under your colander and place the dry eggplant inside. Add the broth and all the seasoning to the bowl and mix well to evenly coat the pieces.
Place in your air fryer basket, set to 380 degrees and cook for 15-20 minutes, tossing once at the halfway point. Cook until nicely golden, and fork tender, then serve warm with a sprinkle of fresh parsley or chives and sriracha mayo for dipping.
Try and cut your eggplant into as similar sized pieces as possible, for even cooking. If you leave some pieces too big, they will be underdone, and too small, they'll burn.Don't skip the salting! This extra step does require you to start a little ahead of time, but it really does improve the flavour!Feel free to play with the seasoning, to your taste. Some great additions include cumin or chili flakes, or sub the sweet paprika for smoked.Leftovers keep in a sealed container in the fridge for up to 4 days.