Crunchy and Irresistible Sandy Eggplants. They are easy to make, tasty, a crunchy and flavorful side dish, perfect to accompany any dish. Great to serve also as an appetizer, perfect also for seasoning pasta and much more.
After trying the Gratinated Zucchini, I wanted to try the eggplants too and I must say they were very well-received by both my niece and my husband.
If you think eggplants are always soft and spongy, get ready to change your mind.
The sandy eggplants are proof that this vegetable can become incredibly crunchy and flavorful. With a thin and golden coating that “sands” each piece, and a tender and tasty heart, this recipe is the perfect appetizer or side dish for any occasion.
Easy and quick to prepare, they are a real surprise that will win over even those who don’t particularly like vegetables.
A vegetarian side dish suitable for everyone, try them they seem like chips. For the vegan version, do not add grated cheese.
For the preparation of the gratinated eggplants, use medium-sized, fresh, and firm eggplants from which to obtain sticks of equal size for even cooking.
A clever eggplant recipe, because it can be prepared in advance and then served when needed as it is good both hot and cold. If chopped into cubes, they can also become a fun finger food and thus perfect for an aperitif or buffet.
If there are leftovers, they keep very well for a day in the refrigerator.
Before enjoying them, leave them for half an hour at room temperature.
They can also be enjoyed away from home, for example for a work lunch, as an accompaniment to a main dish.
Being a vegetarian recipe, it is very easy to make when you have guests with this type of need, or when we want to indulge in a light but absolutely delicious side dish.
Crunchy and Irresistible Sandy Eggplants, a timeless classic, can be cooked in the traditional, ventilated oven, or in the air fryer: all three methods are described in the recipe.
But one thing is certain: the result will always be delicious!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 215.95 (Kcal)
- Carbohydrates 23.81 (g) of which sugars 4.51 (g)
- Proteins 8.14 (g)
- Fat 10.57 (g) of which saturated 3.49 (g)of which unsaturated 1.79 (g)
- Fibers 4.54 (g)
- Sodium 946.12 (mg)
Indicative values for a portion of 130 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
Crunchy and Irresistible Sandy Eggplants
- 2 eggplants (large)
- 3 tablespoons breadcrumbs
- 1.4 oz semolina flour
- to taste garlic powder (optional)
- 1.8 oz Parmesan
- dried oregano (optional)
- 1 bunch parsley
- to taste extra virgin olive oil
- salt
Tools
Crunchy and Irresistible Sandy Eggplants
- Air Fryers
- Air Fryer Papers
Steps
Crunchy and Irresistible Sandy Eggplants
First, wash and trim the eggplants, then slice them lengthwise about half a centimeter thick; you can use a mandoline to help, then cut the slices in half, then into cubes.
Transfer into a large container, add a little extra virgin olive oil and mix so that the eggplants are completely covered.
In another container, mix the breadcrumbs, semolina, grated cheese, garlic powder, chopped parsley, and dried oregano.
Then transfer the prepared mix into the bowl with the eggplants and mix well.
Now place the eggplants in a baking tray lined with parchment paper, brushed with a little oil, sprinkle with the remaining aroma mix from the container, another drizzle of oil then season with a pinch of salt.
(A tip: spread the eggplants; they should not be piled up otherwise they remain mushy).
Oven Cooking …….Transfer to a static oven at 190°C (375°F) for 20/25 minutes then switch to the grill function for a few minutes until fully gratinated.
In the Air Fryer…… Arrange the eggplants in the air fryer basket without overlapping them too much. Spray a little oil and cook at 190°C (375°F) for 12-15 minutes, shaking the basket halfway through cooking.
Enjoy your meal
Advice
The cooking times in the air fryer are much faster than the traditional oven, and in general, they are based on two main factors: temperature and time.
It is important to remember that these are indicative values and may vary depending on the fryer model, its power, and the amount of food being cooked.
For optimal results, it’s always recommended to check the food halfway through cooking and shake the basket.
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