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Air-Fried Eggplant & Tempeh Stacks with Zesty Herb Pesto
Discover a unique air fryer dish with eggplant & tempeh, topped with zesty herb pesto. A healthy, plant-based meal that’s bursting with flavor!
Introducing a truly unique recipe that brings the best of air frying to the forefront: Air-Fried Eggplant & Tempeh Stacks with Zesty Herb Pesto. This dish not only highlights the versatility of plant-based ingredients but also leverages the air fryer’s ability to create textures that are both crispy and tender without excessive oil. With nutrient-dense eggplant and protein-rich tempeh, this recipe is a healthy addition to any meal plan.
Why settle for ordinary when you can enjoy a meal that excites your taste buds and nourishes your body? The combination of eggplant and tempeh offers a delightful contrast in flavors and textures, while the homemade herb pesto adds a burst of freshness without processed ingredients. Perfect for anyone looking to explore new culinary adventures, this dish is a testament to how innovative and healthy air frying can be.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
430 kcal
per serving
Cuisine
Italian
Discover a unique air fryer dish with eggplant & tempeh, topped with zesty herb pesto. A healthy, plant-based meal that’s bursting with flavor!
Ingredients
- • eggplant: 2 medium, sliced into 1/2-inch rounds
- • tempeh: 8 ounces, sliced into 1/4-inch strips
- • olive oil: 2 tablespoons
- • sea salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • fresh basil: 1 cup, packed
- • fresh parsley: 1/2 cup, packed
- • lemon: 1, juiced and zested
- • garlic: 2 cloves
- • pine nuts: 1/4 cup, toasted
- • nutritional yeast: 2 tablespoons
- • water: 2-4 tablespoons, to thin pesto
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 Brush the eggplant slices with 1 tablespoon of olive oil and season with half of the sea salt and pepper. Arrange them in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until tender and golden.
- 3 While the eggplant cooks, prepare the tempeh by brushing the remaining olive oil onto the slices and seasoning with the rest of the sea salt and pepper. Once the eggplant is done, air fry the tempeh for 5-7 minutes until lightly crispy.
- 4 To make the zesty herb pesto, combine basil, parsley, lemon juice and zest, garlic, pine nuts, nutritional yeast, and 2 tablespoons of water in a blender. Blend until smooth, adding more water as needed for desired consistency.
- 5 Assemble the stacks by layering eggplant slices with tempeh strips. Drizzle the zesty herb pesto over the top and serve immediately.
Serving Suggestions
- • These Air-Fried Eggplant & Tempeh Stacks are best served with a side of fresh mixed greens dressed lightly with balsamic vinegar and a sprinkle of sunflower seeds for added texture. Pair with a chilled glass of sparkling water infused with cucumber slices and mint leaves for a refreshing contrast. For a heartier meal, consider serving alongside a warm quinoa salad with roasted cherry tomatoes and a squeeze of lemon juice. The bright flavors of the salad complement the rich taste of the pesto, creating a well-rounded dish.
Storage Tips
Store any leftover eggplant and tempeh separately in airtight containers in the refrigerator for up to 3 days. The pesto can be stored in a small airtight container and will keep its vibrant color if lightly covered with a thin layer of olive oil. Reheat the eggplant and tempeh in the air fryer at 350°F (175°C) for a few minutes to regain their crispiness before serving.
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