This Eggplant and Cherry Tomato side dish, cooked in an air fryer, is a cold dish, simple and quick that I really enjoyed.
I recently bought an air fryer and since I have it, I use it practically every day! I find it very convenient and I cook practically everything with it, from sweet to savory, it heats up in an instant and consumes much less than the oven.
This was one of the first dishes I cooked, and what I like is that it can be eaten in various ways: as a side dish, on bruschetta, in a flatbread with some ham, or as a pasta topping. How will you eat it?
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 eggplant
- 250 g cherry tomatoes
- dried oregano
- chopped parsley
- 1 tablespoon sesame seeds
- extra virgin olive oil
- salt
Recommended Tools
- Air Fryer
How to Prepare the Eggplant and Cherry Tomato Side Dish in the Air Fryer
Cut the cherry tomatoes in half. Also cut the eggplant in half lengthwise and score the flesh with a knife to facilitate cooking.
Preheat the air fryer and place everything in the basket, season the cherry tomatoes with oregano, salt, and a drizzle of oil. Cook for 20 minutes at 338°F, then remove all the cherry tomatoes.
Continue cooking the eggplant for another 5 minutes; the flesh should be tender. Remove it from the fryer and let it cool.
Add a pinch of salt and remove the flesh from the eggplant by scooping it with a fork. Place it in a bowl and add the cherry tomatoes.
Add the chopped parsley, a drizzle of oil, and the sesame seeds; mix everything, and your Eggplant and Cherry Tomato Side Dish in Air Fryer is ready. Store it in the fridge until ready to serve.
Your Questions
Can I prepare this side dish in the oven?
Sure! Just increase the temperature and extend the cooking times.
