You will often hear me say that eggplant is a highly underrated vegetable. They soak up flavour like a sponge.
That’s why this Air Fryer Crumbed Eggplant with Tomato Risoni is a recipe you’ve got to try.
The eggplant turns beautifully golden and crunchy in the air fryer, while the risoni offers a rich, savoury base that brings everything together.
Why you’ll love this recipe
- Crispy and Light: Air frying the eggplant produces a delicious crunch without all the extra oil from traditional frying methods. Its perfectly crispy on the outside and tender on the inside.
- Full of Flavour: The eggplant is coated with a delicious herb and breadcrumb mixture, and the risoni is simmered in a rich tomato and garlic sauce.
- Healthy Comfort Food: With less oil, this dish is a healthier take on comfort food.
- Versatile: Enjoy it as a main dish or serve it as a hearty side. It pairs well with grilled meats, salads, or just on its own.
- Quick and Easy: Ready in under 30 minutes, it’s perfect for a weeknight meal when you want something satisfying without the fuss.
Tips for the perfect Air Fryer Eggplant with Risoni
- Choose the Right Eggplant: Look for firm, shiny eggplants with smooth skin. Salting the slices before crumbing helps draw out moisture, ensuring a crispier result.
- Use Panko Breadcrumbs: Opt for panko or homemade breadcrumbs for a lighter, crunchier coating. Season them well with herbs and a some grated Parmesan for extra flavour.
- Don’t Overcrowd the Air Fryer: Arrange the eggplant slices in a single layer to allow for even air circulation. This ensures each piece gets perfectly crispy.
- Simmer for Depth: Allow the tomato risoni to simmer for a few minutes to deepen the flavour.
Looking for other air fryer recipes? Try the Air-Fried Karaage Chicken !!
Crispy Air Fryer Eggplant with Risoni
Course: MainServings
2
servingsPrep time
20
minutesCooking time
45
minutesIngredients
- Eggplants
2 eggplants
1.5 cups panko breadcrumbs
1/2 cup flour
3 eggs, whisked
1 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
- Tomato Risoni:
2 garlic cloves, minced
700g passata
1 tbsp fresh parsley, chopped
1 cup risoni (orzo)
2 cups chicken stock
Directions
- Eggplants:
- Preheat oven to 200°C. Roast the whole eggplants for 40 minutes, or until softened. Remove from the oven, let cool slightly, then peel off the skin.
- In a bowl, mix the panko breadcrumbs, parsley, and parmesan.
- Coat the eggplants in flour, then dip in egg, and finally coat with the breadcrumb mixture.
- Place the eggplants in an air fryer basket, drizzle with olive oil, and air fry at 180°C (350°F) for 8-10 minutes or until crunchy and golden.
- Tomato Risoni:
- In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Pour in the passata and add the parsley. Season with salt and pepper to taste.
- Stir in the risoni and chicken stock. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the risoni is tender and has absorbed most of the liquid.
- Plate up the risoni and place the egg plant on top. Garnish with extra parsley if desired.
