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Air-Fried Eggplant & Tempeh Medley with Miso-Ginger Glaze
Discover this air-fried eggplant and tempeh medley with a delicious miso-ginger glaze. Perfect for a healthy, plant-based meal packed with flavor!
Introducing a bold and inventive dish that takes full advantage of your air fryer: Air-Fried Eggplant & Tempeh Medley with Miso-Ginger Glaze. This recipe combines meaty eggplant slices with protein-rich tempeh, delivering a satisfying texture and a hearty plant-based meal. The air fryer locks in nutrients and creates a delightful crispiness without excessive oil, making it a great choice for those seeking a healthy and clean eating experience.
Eggplant and tempeh are both nutrient-dense ingredients, providing a wealth of vitamins, fiber, and plant-based protein. Eggplant is rich in antioxidants like nasunin, which helps protect cells from damage, while tempeh provides essential amino acids, probiotics, and minerals such as calcium and iron. The miso-ginger glaze, packed with umami flavor, ties the dish together, offering a savory richness with a touch of sweetness and spice.
Recipe Overview
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Chinese
Discover this air-fried eggplant and tempeh medley with a delicious miso-ginger glaze. Perfect for a healthy, plant-based meal packed with flavor!
Ingredients
- • eggplant: 1 large, sliced into 1/2-inch rounds
- • tempeh: 8 oz, cut into 1/2-inch cubes
- • olive oil: 1 tablespoon
- • miso paste: 2 tablespoons
- • fresh ginger: 1 tablespoon, grated
- • garlic: 2 cloves, minced
- • soy sauce: 2 tablespoons
- • rice vinegar: 1 tablespoon
- • maple syrup: 1 tablespoon
- • sesame seeds: 1 tablespoon
- • green onions: 2, sliced
- • black pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, toss the eggplant slices and tempeh cubes with olive oil and a pinch of black pepper until evenly coated.
- 3 Arrange the eggplant and tempeh in a single layer in the air fryer basket. Cook for 10 minutes, shaking the basket halfway through to ensure even cooking.
- 4 While the eggplant and tempeh are cooking, prepare the miso-ginger glaze. In a small bowl, whisk together miso paste, grated ginger, minced garlic, soy sauce, rice vinegar, and maple syrup until smooth.
- 5 After 10 minutes, remove the air fryer basket, and brush the eggplant and tempeh with the miso-ginger glaze. Return to the air fryer and cook for an additional 10 minutes, or until the eggplant is tender and the tempeh is golden brown.
- 6 Once cooked, transfer the eggplant and tempeh to a serving platter. Sprinkle with sesame seeds and sliced green onions before serving.
Serving Suggestions
- • This Air-Fried Eggplant & Tempeh Medley makes a delicious main dish on its own or can be paired with a side of steamed brown rice or quinoa for a more filling meal. Complement the savory flavors with a simple cucumber and carrot salad dressed in rice vinegar and sesame oil for a refreshing contrast. For a beverage pairing, consider green tea or a chilled sparkling water with a splash of lime to cleanse the palate and enhance the meal's vibrant flavors.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant and tempeh back in the air fryer for 5 minutes at 350°F (175°C) to restore their crispiness without compromising the flavor. Avoid microwaving if possible, as it may lead to a soggy texture.
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