Roasted Eggplant Salad with a Tender Texture
Air Fryer Roasted Eggplant Salad Recipe
Do you often shy away from eggplants because of their soft, mushy texture? We have one at home too! Today, we’ll be roasting eggplant. This recipe transforms eggplant into a delightful salad with a perfectly tender interior and a subtly crisp exterior, thanks to the air fryer. It’s a simple yet healthy and delicious dish, perfect as a light meal or a flavorful side.
Main Ingredients- 2 eggplants
- 1/4 zucchini
- 5 asparagus spears
- 7 cloves garlic
- 10 cherry tomatoes
Dressing Ingredients- 1 Tbsp olive oil
- 1 pinch salt
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp oligosaccharide
- A little black pepper
- 1 Tbsp olive oil
- 1 pinch salt
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp oligosaccharide
- A little black pepper
Cooking Instructions
Step 1
Prepare the fresh eggplant, zucchini, cherry tomatoes, garlic, and asparagus for the salad. Wash all vegetables thoroughly and pat them dry.
Step 2
Trim the ends off the eggplants and slice them diagonally into approximately 1.5cm thick pieces. Since eggplant shrinks as it cooks due to moisture loss, cutting it thicker ensures a pleasant bite. Slice the zucchini into roughly 0.5cm thick half-moons or lengthwise, keeping their shape. Smash the garlic cloves with the side of a knife or cut them in half. Cut the asparagus spears diagonally into 4-5cm lengths. The cherry tomatoes can be left whole or halved, depending on your preference.
Step 3
Place the prepared eggplant, zucchini, asparagus, and garlic in a bowl. Drizzle with 1 tablespoon of olive oil and toss gently to coat all the vegetables evenly. A light coating is all you need. Line your air fryer basket or baking sheet with parchment paper and spread the oiled vegetables in a single layer, ensuring they don’t overlap too much.
Step 4
Place the prepared vegetables into the air fryer without preheating. Cook at 185°C (365°F) for 10 minutes. After 10 minutes, the vegetables should appear softened and slightly cooked.
Step 5
Flip the vegetables over, then increase the temperature to 195°C (385°F) and cook for an additional 5 minutes. This second step will give them a nice golden hue and ensure they are perfectly tender inside. The cherry tomatoes can be added during this final 5-minute roasting period. Once roasted, transfer the vegetables to a serving dish. Whisk together the dressing ingredients (olive oil, soy sauce, vinegar, oligosaccharide, salt, and pepper) and drizzle over the salad. Enjoy your delicious roasted eggplant salad!
