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Air-Fried Eggplant Stacks with Herb Ricotta and Tomato Confit
Discover the delightful fusion of air-fried eggplant, creamy herb ricotta, and tomato confit in this healthy, vegetarian recipe. A perfect dish for any occasion!
Experience the rich flavors and textures of this air-fried eggplant dish, a true testament to the versatility of the air fryer. Combining the earthy taste of eggplant with a creamy, herb-infused ricotta cheese and a tangy tomato confit, this recipe is a savory delight that’s both nutritious and satisfying. Eggplant is a fantastic source of fiber, vitamins, and minerals, making it an excellent choice for a health-conscious meal.
The air fryer method ensures that the eggplant slices are perfectly crisp without excess oil, preserving their nutritional value while providing a satisfying crunch. Paired with a refreshing herb ricotta and a luscious tomato confit, this dish is a symphony of flavors and textures. Ideal for a light lunch or a delightful dinner, these eggplant stacks are sure to impress family and friends with their gourmet appeal and health benefits.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Italian
Discover the delightful fusion of air-fried eggplant, creamy herb ricotta, and tomato confit in this healthy, vegetarian recipe. A perfect dish for any occasion!
Ingredients
- • medium eggplants: 2, sliced into 1/2-inch rounds
- • olive oil: 2 tablespoons, divided
- • ricotta cheese: 1 cup
- • fresh basil: 1/4 cup, chopped
- • fresh parsley: 1/4 cup, chopped
- • lemon zest: 1 teaspoon
- • cherry tomatoes: 2 cups, halved
- • garlic cloves: 2, minced
- • balsamic vinegar: 1 tablespoon
- • salt and pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 Brush the eggplant slices lightly with 1 tablespoon of olive oil and season with salt and pepper. Arrange them in a single layer in the air fryer basket and cook for 15 minutes, flipping halfway through, until golden and tender.
- 3 While the eggplant is cooking, prepare the herb ricotta by combining the ricotta cheese, basil, parsley, lemon zest, and a pinch of salt and pepper in a bowl. Mix until well combined and set aside.
- 4 In a small skillet over medium heat, add the remaining tablespoon of olive oil and sauté the garlic until fragrant, about 1 minute. Add the cherry tomatoes and balsamic vinegar, cooking until the tomatoes become soft and slightly caramelized, about 5 minutes.
- 5 To assemble, layer a slice of air-fried eggplant with a spoonful of herb ricotta, then top with another slice of eggplant. Spoon the tomato confit over the top, and repeat for the remaining eggplant slices.
Serving Suggestions
- • These air-fried eggplant stacks pair wonderfully with a fresh green salad drizzled with a light vinaigrette to enhance the dish's vibrant flavors. Consider garnishing with extra fresh basil leaves for an aromatic touch. For a delightful beverage pairing, a chilled glass of sparkling water with a twist of lemon or a light, crisp white wine complements the meal beautifully. For a heartier option, serve alongside a warm grain salad, such as quinoa or farro, tossed with roasted vegetables and a simple lemon dressing. This addition provides a wholesome, complete meal that balances both nutrition and taste.
Storage Tips
To store any leftovers, place the eggplant stacks in an airtight container and refrigerate for up to 3 days. To reheat, place them in the air fryer for 5-7 minutes at 350°F (175°C) until warmed through. This method will help maintain their crispy texture. If you wish to prepare components in advance, the herb ricotta can be made a day ahead and stored in the refrigerator. The tomato confit can also be prepared in advance and stored in a sealed container in the fridge for up to 5 days, allowing for quick assembly when you're ready to serve.
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