The air fryer seasoned eggplants: ready in 10 minutes are the perfect idea for a light, colorful, and flavorful dish, which can be enjoyed both as an appetizer and a carefree summer main.
This recipe is a creative twist on the classic “eggplant pizzas,” with an extra touch: raw zucchini cream with basil and almonds, melty smoked provolone, and fresh cherry tomatoes. Everything is ready in just a few minutes thanks to the air fryer, without needing to turn on the oven, resulting in a surprisingly tasty dish.
The base of eggplants, cut into not too thick slices, is cooked for a few minutes in the air fryer, resulting tender but still firm. What makes a difference is the raw spreadable cream, made with fresh zucchini, extra virgin olive oil, peeled almonds, and basil: a healthy alternative to classic pesto or cooked sauce. The smoky touch of provolone and the freshness of cherry tomatoes make the dish complete, balanced, and perfectly harmonious in colors.
The beauty of this preparation is that it can be easily adapted to what you have in the fridge, becoming a pantry-clearing recipe without sacrificing taste. Served hot, warm, or even cold, the air fryer seasoned eggplants are ideal for a quick dinner or a buffet with friends.
If you want to surprise with a simple yet original dish, try the air fryer seasoned eggplants: ready in 10 minutes!
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Air frying
- Cuisine: Vegetarian
- Seasonality: All seasons, Summer
Ingredients
- 1 eggplant
- 1 zucchini
- 1 bunch basil
- 1 tbsp peeled almonds
- 3.5 oz smoked provolone
- cherry tomatoes (yellow and red)
- extra virgin olive oil
- salt
- oregano
Tools
- Air Fryer
- Chopper
Steps
Wash, trim, and slice the eggplant thinly. Brush with a little oil and cook in the air fryer at 356°F for 10 minutes, turning the slices halfway through cooking.
Meanwhile, blend the zucchini, cut into rounds or pieces (washed and trimmed first), with oil, basil, and almonds.
It should result in a spreadable cream.
Slice the tomatoes into rounds (always washed and dried first).
Assemble the eggplants by spreading the zucchini cream on each slice.
Decorate on top with the tomatoes and diced provolone. Sprinkle with oregano and air fry at 374°F for about 5 minutes (the mozzarella should melt slightly). Salt at the end of cooking and serve hot.
Delicious Variations
Vegan version: replace the provolone with toasted almond flakes or a sprinkle of nutritional yeast.
With sun-dried tomatoes: for an even more flavorful touch, add a few strips of sun-dried tomatoes in oil.
Cheese mix: if you prefer a richer taste, try with scamorza and parmesan.
Spicy touch: a sprinkle of oregano, black pepper, or smoked paprika before cooking adds character to the dish.
FAQ (Questions and Answers)
Can I use cooked zucchini for the cream?
The cream is designed to be raw, to maintain its fresh flavor and velvety texture. However, if you prefer, you can briefly blanch the zucchini for a sweeter and softer cream.
Should the eggplants be salted before cooking?
If the slices are not too thick and the eggplants are not bitter, you can skip it. Alternatively, slightly salt them and let rest for 10 minutes before cooking.
Can they be frozen?
It’s better not to, as the raw zucchini cream might lose its consistency. It’s an express recipe, to be enjoyed right after making.
How do you store them?
You can store the already seasoned eggplants in the fridge for 1 day, in an airtight container. Reheat in the air fryer for 2-3 minutes before serving.
