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Crispy Air Fried Eggplant and Lentil Patties with Zesty Herb Dressing
Discover these nutritious eggplant and lentil patties, air-fried to crisp perfection with a zesty herb dressing. Perfect for a healthy, plant-based meal!
Looking for a plant-based meal that's both satisfying and nutritious? These Crispy Air Fried Eggplant and Lentil Patties are just what you need. Packed with protein-rich lentils and antioxidant-loaded eggplant, this dish offers a delightful texture and a burst of flavors with every bite. The air fryer makes them perfectly crispy without the need for excessive oil, ensuring a healthier alternative to traditional frying methods.
Eggplants are a fantastic source of fiber and antioxidants, known for supporting heart health and providing essential nutrients like manganese and vitamin B6. Combined with lentils, which are high in protein and iron, these patties make for a balanced and hearty meal. Topped with a zesty herb dressing, this recipe is a testament to how delicious and healthful plant-based eating can be.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
360 kcal
per serving
Cuisine
Mediterranean
Discover these nutritious eggplant and lentil patties, air-fried to crisp perfection with a zesty herb dressing. Perfect for a healthy, plant-based meal!
Ingredients
- • eggplant: 1 large, diced
- • cooked lentils: 1 cup
- • breadcrumbs: 1/2 cup (gluten-free if needed)
- • ground flaxseed: 2 tablespoons
- • water: 6 tablespoons
- • garlic cloves: 2, minced
- • onion: 1 small, finely chopped
- • smoked paprika: 1 teaspoon
- • cumin: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh parsley: 1/4 cup, chopped
- • olive oil spray
- • lemon juice: 1 tablespoon
- • fresh mint: 2 tablespoons, chopped
- • tahini: 2 tablespoons
- • water (for dressing): 2 tablespoons
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a small bowl, combine the ground flaxseed and 6 tablespoons of water. Stir well and set aside to thicken for about 5 minutes to create a flax egg.
- 3 In a large skillet over medium heat, sauté the diced eggplant, onion, and garlic with a splash of water until softened, about 5-7 minutes.
- 4 In a food processor, combine the cooked eggplant mixture, lentils, breadcrumbs, flax egg, smoked paprika, cumin, salt, pepper, and parsley. Pulse until the mixture holds together but still has some texture.
- 5 Form the mixture into patties about 2 inches in diameter. Lightly spray each patty with olive oil.
- 6 Place the patties in a single layer in the air fryer basket. Cook for 8-10 minutes, flipping halfway through, until golden and crispy.
- 7 While the patties are cooking, prepare the dressing by whisking together the tahini, lemon juice, mint, and 2 tablespoons of water until smooth and creamy.
- 8 Serve the patties warm, drizzled with the zesty herb dressing. Enjoy!
Serving Suggestions
- • These crispy eggplant and lentil patties pair wonderfully with a fresh green salad tossed in a lemon vinaigrette for a light and refreshing meal. Garnish with extra chopped parsley or mint for added color and flavor. For a more filling option, serve the patties in whole grain wraps with sliced cucumbers, tomatoes, and a dollop of creamy hummus. To complement the meal, consider a refreshing herbal tea or sparkling water with a squeeze of lemon to cleanse the palate and enhance the herbaceous notes of the dish.
Storage Tips
To store leftovers, let the patties cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, freeze the patties in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag for up to 2 months. Reheat in the air fryer at 350°F (175°C) for 5-7 minutes until heated through and crispy.
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