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Air Fried Moroccan-Spiced Eggplant Rounds with Pomegranate Yogurt Sauce
Discover a vibrant air fryer recipe! Moroccan-spiced eggplant paired with a refreshing pomegranate yogurt sauce for a flavor-packed, healthy meal.
Explore the exotic flavors of Morocco with this unique air fryer creation that will transform your weeknight dinners. Our Moroccan-Spiced Eggplant Rounds are a delightful fusion of warm spices and fresh ingredients, delivering a healthy and satisfying meal option. Eggplant serves as the perfect canvas for the aromatic blend of cumin, paprika, and coriander, while the air fryer ensures a crisp exterior without excessive oil.
This dish is not only a feast for your taste buds but also a boon for your health. Eggplant is rich in antioxidants, fiber, and essential nutrients, making it a fantastic addition to a balanced diet. The accompanying pomegranate yogurt sauce is a refreshing touch, packed with probiotics and vitamins, enhancing both flavor and nutritional value. Embrace the convenience and health benefits of this air fryer masterpiece, and let it become a staple in your clean-eating repertoire.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Mediterranean
Discover a vibrant air fryer recipe! Moroccan-spiced eggplant paired with a refreshing pomegranate yogurt sauce for a flavor-packed, healthy meal.
Ingredients
- • medium eggplants: 2, sliced into 1/2-inch rounds
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • ground coriander: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • plain Greek yogurt: 1 cup
- • pomegranate seeds: 1/2 cup
- • fresh mint leaves: 1/4 cup, chopped
- • lemon juice: 1 tablespoon
- • garlic clove: 1, minced
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a small bowl, combine the olive oil, cumin, smoked paprika, coriander, salt, and pepper. Brush both sides of the eggplant rounds with the spice mixture.
- 3 Place the eggplant rounds in a single layer in the air fryer basket. Air fry for 10 minutes, then flip and continue to cook for an additional 10 minutes, or until golden brown and tender.
- 4 While the eggplant is cooking, prepare the yogurt sauce by combining the Greek yogurt, pomegranate seeds, mint, lemon juice, and minced garlic in a bowl. Stir until well mixed.
- 5 Once the eggplant rounds are cooked, remove them from the air fryer and arrange on a serving platter. Drizzle with the pomegranate yogurt sauce before serving.
Serving Suggestions
- • These Moroccan-Spiced Eggplant Rounds pair wonderfully with a side of fluffy quinoa or whole wheat couscous, both of which will soak up the delightful flavors of the dish. For a refreshing contrast, serve a simple green salad with a lemon vinaigrette on the side. To complete the meal, consider a light, citrus-infused sparkling water or a chilled herbal tea. For a heartier option, layer the eggplant rounds on a bed of greens with additional toppings like cherry tomatoes and cucumbers for a vibrant salad. Enhance the Moroccan theme with a side of warm, whole-grain pita bread to scoop up any remaining sauce.
Storage Tips
Store any leftover eggplant rounds and yogurt sauce separately in airtight containers in the refrigerator. The eggplant will keep for up to 3 days, while the yogurt sauce can last for up to 5 days. To reheat the eggplant, use the air fryer at 350°F (175°C) for a few minutes until warmed through, maintaining its crispiness. Avoid reheating the yogurt sauce; instead, serve it cold or at room temperature.
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