Sandy eggplants are a light and appetizing side dish, easy and quick to prepare.
This type of breading gives the eggplants a sand-like crunchiness, thanks to a dry and flavorful coating that envelops each piece of eggplant. The contrast between the soft and juicy interior of the vegetable and the crunchy exterior is one of the most distinctive features of this dish.
Moreover, since they are not fried but cooked in an air fryer or static oven, they are light and suitable for all types of diets.
The “sandy” part comes from a breadcrumb and herb coating that adheres to the eggplants, creating a kind of crust
The final result is a dish that perfectly serves both as a side dish and as an appetizer. Sandy eggplants, thanks to their texture, can accompany richer main dishes or be enjoyed on their own.
Eggplants are rich in water and fiber, ideal for low-calorie diets due to their low-calorie content. They are a good source of antioxidants, which help fight free radicals and prevent cellular aging. The fiber aids digestion and the feeling of fullness, while the mineral content, such as potassium and magnesium, contributes to heart health and water balance. Additionally, eggplants have a slight diuretic and purifying effect.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Preparation of Sandy Eggplants
- 2 eggplants
- 3/4 cup breadcrumbs
- to taste dried oregano
- 1/2 clove garlic
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Mandoline
- 1 Air Fryer
Steps for the Preparation of Sandy Eggplants
Watch the video recipe for a perfect presentation
Start by carefully washing the eggplants under running water to remove any impurities from the skin. After drying them with a clean cloth, proceed to cut them with a mandoline or with a knife into slices or cubes, as you prefer
If you want to reduce the bitterness of the eggplants, place the pieces in a colander, sprinkle them with coarse salt, and let them rest for about 30 minutes. You will see that they will release some dark liquid. At the end of this process, rinse the eggplants well under cold water and dry them carefully by patting them with kitchen paper. This step is optional but useful if you want to reduce the natural bitterness of the eggplants.
While they rest, finely chop half a clove of garlic and add it to a bowl along with the breadcrumbs, oregano, and fine salt. Mix well to have a uniform breading.
After the resting time of the eggplants, and after rinsing and drying them well, place them in a bowl and drizzle them with extra virgin olive oil and bread them in the breadcrumb and herb mix.
Turn on the air fryer to 392°F and cook for 15-20 minutes, turning them at least twice on each side.
You can also bake them in a preheated oven at 392°F on a baking tray lined with parchment paper for 20 minutes or until golden.
Once cooking is complete, serve hot and …
Enjoy from Barbara!
Check out my review on the air fryer Philips NA229/00 Series 2000”
Tips and Storage
Choose fresh and medium-sized eggplants.
After preparing and cooking the sandy eggplants, let them cool at room temperature.
Once cooled, transfer them to an airtight container or cover them well with plastic wrap.
Store in the refrigerator for up to 2-3 days. Keep in mind that over time, the crispiness of the breadcrumbs may decrease.
To restore the original crunchiness of the eggplants, reheat them for a few minutes in an air fryer or static oven.
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