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Air Fryer Tamarind Glazed Eggplant Steaks with Quinoa & Herb Salad
Enjoy a nutritious twist with tamarind glazed eggplant steaks in the air fryer, served with a fresh quinoa herb salad. Perfect for clean eating!
Looking for a fresh and healthy way to enjoy eggplant? Our Air Fryer Tamarind Glazed Eggplant Steaks offer a delightful blend of tangy and savory flavors, while maintaining a light and nutritious profile. This recipe is not only vegetarian but also highlights the versatility of the air fryer, making it a perfect addition to your clean eating repertoire.
Eggplant is a naturally low-calorie vegetable packed with fiber and essential vitamins, making it a great choice for anyone looking to boost their nutrition. The tamarind glaze provides a unique sweet and sour twist, enhancing the natural flavors of the eggplant without overpowering it. Paired with a quinoa and herb salad, this dish offers a balanced meal rich in plant-based protein and complex carbohydrates, perfect for any time of the day.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Chinese
Enjoy a nutritious twist with tamarind glazed eggplant steaks in the air fryer, served with a fresh quinoa herb salad. Perfect for clean eating!
Ingredients
- • medium eggplants: 2, sliced into 1-inch thick steaks
- • tamarind paste: 3 tablespoons
- • honey or maple syrup: 2 tablespoons
- • soy sauce (low sodium): 2 tablespoons
- • olive oil: 2 tablespoons
- • garlic cloves: 2, minced
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • fresh parsley: 1/2 cup, chopped
- • fresh mint: 1/4 cup, chopped
- • cherry tomatoes: 1 cup, halved
- • cucumber: 1 small, diced
- • lemon juice: 2 tablespoons
- • salt and pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a small bowl, whisk together the tamarind paste, honey or maple syrup, soy sauce, olive oil, and minced garlic. Set aside.
- 3 Brush both sides of the eggplant steaks generously with the tamarind glaze, ensuring they are well coated.
- 4 Place the eggplant steaks in the air fryer basket in a single layer, avoiding overcrowding. Cook for 10-12 minutes, flipping halfway through, until the eggplants are tender and lightly charred.
- 5 While the eggplants are cooking, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 6 In a large bowl, combine the cooked quinoa, parsley, mint, cherry tomatoes, cucumber, and lemon juice. Season with salt and pepper to taste, tossing gently to mix.
- 7 Serve the tamarind-glazed eggplant steaks with a generous portion of the quinoa herb salad on the side. Enjoy immediately for the best flavor and texture.
Serving Suggestions
- • This vibrant dish pairs beautifully with a simple green salad dressed in lemon vinaigrette or a side of roasted sweet potato wedges. For a refreshing beverage pairing, consider a chilled cucumber mint lemonade or a light herbal iced tea to complement the dish's flavors. Adding a sprinkle of toasted sesame seeds or a dollop of Greek yogurt on top of the eggplant steaks can also enhance the dish's texture and flavor, offering a delightful crunch or creamy contrast.
Storage Tips
Store any leftover eggplant steaks and quinoa salad separately in airtight containers in the refrigerator. They will keep well for up to 3 days. Reheat the eggplant steaks in the air fryer at 350°F (175°C) for 3-5 minutes to regain their crisp texture, while the quinoa salad can be enjoyed cold or at room temperature.
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