Egg-Dipped Eggplant Steaks

Name: Egg-Dipped Eggplant Steaks
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 2 large eggs; 1 tsp paprika; Salt and freshly ground black pepper, to taste; 2 tbsp oil, for frying

Whole eggplants become soft and silky in the air fryer, then turn golden in a simple paprika egg coating. The result is tender inside, lightly crisp outside and wonderfully economical, perfect for a meatless lunch or a comforting side dish.

What you'll need.

2 medium eggplants
2 large eggs
1 tsp paprika
Salt and freshly ground black pepper, to taste
2 tbsp oil, for frying

How to make it.

Pierce the eggplants several times with a small knife so steam can escape.
Air fry at 170°C (340°F) for 15 minutes, until softened.
Cool briefly, remove the skins, and press each eggplant gently with a fork to make a flat steak.
Beat the eggs with paprika, salt and pepper, then dip the eggplant steaks into the mixture.
Heat the oil in a frying pan and cook the eggplant for 3 minutes per side, until golden and set.

My tips.

Let the eggplants soften fully before flattening them, because undercooked flesh can tear instead of forming neat steaks. For a cheesy variation, add a spoonful of grated Parmesan to the beaten eggs.

Good to know.

Can I air fry the eggplants ahead?
Yes. Refrigerate the peeled, flattened eggplants for up to one day and coat them just before frying.

Can I avoid pan-frying?
You can return the coated steaks to a lined air fryer basket, although the egg coating will be less evenly golden.

What should I serve with them?
Try tomato salad, herbed yogurt, or warm flatbread for a simple vegetarian meal.

Prep 10 min · Cook 21 min · Total 31 min · Serves 4

Nutrition.

~190 kcal · Protein 8 g · Fat 12 g · Carbs 14 g (approximate, calculated automatically)

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