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Air-Fried Eggplant and Tempeh Medallions with Savory Herb Crust
Discover a unique air fryer recipe with eggplant and tempeh medallions, featuring a savory herb crust. Perfect for healthy, plant-based eating!
Are you ready to elevate your air frying game with a creative and nutritious twist? Meet our Air-Fried Eggplant and Tempeh Medallions with a Savory Herb Crust. This dish combines the hearty texture of eggplant with protein-rich tempeh, creating a satisfying meal that's not only delicious but also packed with plant-based nutrients. The unique herb crust adds an aromatic flavor profile that will delight your taste buds while keeping your meal clean and health-focused.
Eggplant is a fantastic source of fiber and essential vitamins, while tempeh brings a dose of complete protein and probiotics to the table. By air frying these medallions, we preserve the nutrients while achieving a perfectly crispy exterior without excessive oil. This recipe is perfect for those looking to enjoy a hearty meal that is both nutritious and easy to prepare using the versatile air fryer.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Discover a unique air fryer recipe with eggplant and tempeh medallions, featuring a savory herb crust. Perfect for healthy, plant-based eating!
Ingredients
- • medium eggplant: 1, sliced into 1/2-inch rounds
- • tempeh: 8 ounces, sliced into 1/4-inch rounds
- • ground flaxseed: 2 tablespoons
- • water: 6 tablespoons
- • whole wheat breadcrumbs: 1 cup
- • nutritional yeast: 1/4 cup
- • dried oregano: 1 teaspoon
- • dried thyme: 1 teaspoon
- • garlic powder: 1/2 teaspoon
- • smoked paprika: 1/2 teaspoon
- • sea salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • olive oil spray: as needed
Instructions
- 1 Preheat your air fryer to 375°F (190°C). This will ensure the medallions cook evenly and achieve a crispy texture.
- 2 In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken, creating a flax egg as a binder.
- 3 In a shallow dish, combine the breadcrumbs, nutritional yeast, oregano, thyme, garlic powder, smoked paprika, sea salt, and black pepper. Stir well to combine.
- 4 Dip each slice of eggplant and tempeh into the flax mixture, ensuring both sides are coated. Then press each slice into the breadcrumb mixture, coating thoroughly.
- 5 Lightly spray the air fryer basket with olive oil. Place the coated eggplant and tempeh slices in a single layer, making sure not to overcrowd the basket.
- 6 Air fry the medallions for 7 minutes, flip, and continue air frying for an additional 8 minutes, or until golden brown and crispy.
- 7 Remove from the air fryer and serve immediately with your favorite dipping sauce or alongside a fresh salad.
Serving Suggestions
- • These Air-Fried Eggplant and Tempeh Medallions pair beautifully with a simple arugula and cherry tomato salad drizzled with balsamic reduction. For an extra burst of flavor, serve them with a tangy lemon tahini sauce or a refreshing yogurt-cucumber dip. A chilled glass of sparkling water with a splash of lime makes for a perfect beverage pairing, balancing the savory notes of the dish. For a complete meal, consider adding a side of roasted sweet potatoes or a quinoa pilaf to provide additional fiber and nutrients. The combination of textures and flavors will make this meal satisfying and well-rounded.
Storage Tips
To store leftovers, allow the medallions to cool completely before placing them in an airtight container. Refrigerate for up to 3 days. To maintain their crispy texture, reheat them in the air fryer at 350°F (175°C) for 3-4 minutes before serving. Avoid microwaving as this may make them soggy.
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