Air Fryer Split Eggplants with Savory Anchovy Sauce, a simple and fragrant summer side dish, perfect to serve either hot or at room temperature.
The preparation is super quick: just a few steps to achieve eggplants that are soft inside, slightly crispy outside, and incredibly flavorful thanks to the anchovy paste, extra virgin olive oil, and lemon juice dressing.
The “split” cut, typical of Mediterranean tradition, involves deeply scoring the eggplants to better absorb the dressing during cooking. In this version, we cook them in an air fryer at 356°F for 20 minutes, without needing to turn on the oven, achieving a lighter and quicker result, ideal for the warmest days.
The anchovy sauce, which is brushed onto the eggplants both before and after cooking, is truly the special touch: flavorful yet well-balanced, it pairs perfectly with the eggplants.
Perfect as a quick side, these split eggplants will win you over at first taste. If you love simple but flavorful recipes, this is a must-have on your table!
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the bottom of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 71.29 (Kcal)
- Carbohydrates 3.19 (g) of which sugars 1.74 (g)
- Proteins 0.83 (g)
- Fat 6.68 (g) of which saturated 0.93 (g)of which unsaturated 0.05 (g)
- Fibers 1.45 (g)
- Sodium 89.90 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Air Fryer Split Eggplants
- 2 eggplants (long)
- 2 tbsp extra virgin olive oil
- 1 tbsp anchovy paste
- 1 clove garlic
- lemon juice (from half)
- 1 sprig basil
- to taste salt
- to taste black pepper
Tools
- Air Fryer
- Bowl
- Grater
- Brush
Recipe for Air Fryer Split Eggplants
Start the preparation of the air fryer split eggplants with the dressing sauce.
Place the olive oil, lemon juice, salt, pepper, and anchovy paste in a small bowl.
Add also a grated or pressed clove of garlic.
Mix with a spoon or hand whisk until you obtain a homogeneous mixture.
After washing and drying the eggplants, cut off the top.
Divide them into four parts and then score the flesh with the tip of a knife to form a grid.
Place the eggplants in the air fryer basket.
Generously brush them with the anchovy-based dressing.
Cook the eggplants at 356°F for about twenty minutes.
Once cooked, brush them again with the sauce.
Transfer the air fryer split eggplants to plates and optionally add fresh basil leaves.
Air Fryer Split Eggplants with Savory Anchovy Sauce
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Find all the recipes made with the air fryer in the Air Fryer Recipes section
FAQ (Frequently Asked Questions)
Can I prepare split eggplants in advance?
Yes, you can cook them in advance and store them in the fridge for 2-3 days. I recommend adding fresh basil only when serving to maintain its aroma.
Which eggplants are best for this recipe?
Long eggplants are ideal for air frying because they cook evenly and absorb the dressing well. Violet eggplants are also fine, as long as they are not too large.
Can I also bake them in the oven?
Sure! As an alternative to the air fryer, you can bake them in a fan-assisted oven at 392°F for about 30 minutes, always after brushing them with the anchovy sauce.
Easy and Tasty Eggplant Recipes
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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