Comida de la nevera
Crispy Eggplant on Garlic Tomatoes
Whole eggplants baked until silky, peeled, coated in crispy breadcrumbs and served over warm garlicky cherry tomatoes with dill and sour cream. A humble vegetable turns into a restaurant-worthy dish, and it is all made in the air fryer with simple ingredients.
What you'll need.
- 2 eggplants
- 150 g (5 oz) cherry tomatoes
- 1 head of garlic
- Dried basil
- 2 eggs
- Breadcrumbs
- 1 tablespoon sour cream
- Fresh dill
- 1 garlic clove
- Oil for frying
How to make it.
- Toss the cherry tomatoes with dried basil, a little oil and the head of garlic. Pierce the eggplants with a knife and add them.
- Air fry everything for 20 minutes at 180°C (350°F).
- Peel the skin off the eggplants, keeping them whole.
- Dip each eggplant in beaten egg and breadcrumbs, and air fry for 10 more minutes at 180°C (350°F) until crisp.
- Mash the roasted tomatoes with the sour cream, dill and fresh garlic, spread on a plate and lay the eggplants on top.
My tips.
Do not skip piercing the eggplants, it lets steam escape so they cook evenly. Squeeze the roasted garlic cloves into the tomato base for a sweet, mellow depth.
Good to know.
Can I make it ahead?
Roast the eggplants and tomatoes ahead, then bread and crisp the eggplants just before serving.
Can I make it vegan?
Yes, use a flour and water batter instead of egg and swap the sour cream for a plant-based one.
What do I serve it with?
Crusty bread as a starter, or rice and a green salad for a light main.
Prep 15 min · Cook 30 min · Total 45 min · Serves 2
Nutrition.
~280 kcal · Protein 10 g · Fat 14 g · Carbs 30 g (approximate, calculated automatically)
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