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Crispy Air-Fried Eggplant Medallions with Spiced Chickpea Crust
Discover a bold twist on eggplant with spiced chickpea crust. A nutritious air fryer recipe for clean eating and maximum flavor.
Looking for a unique way to enjoy eggplant? Our Crispy Air-Fried Eggplant Medallions with Spiced Chickpea Crust are a game-changer in plant-based cuisine. This recipe combines the hearty texture of eggplant with a crunchy, protein-packed crust made from chickpeas, offering a satisfying and nutritious meal option. Air frying ensures that the dish is not only lower in fat but also retains the vibrant flavors of the spices.
Eggplant, a versatile vegetable rich in fiber and antioxidants, serves as the perfect base for this dish. By pairing it with a chickpea crust, you're adding a boost of plant-based protein and essential nutrients. The use of fresh herbs and spices not only enhances the taste but also provides additional health benefits. This recipe is ideal for those looking to incorporate more plant-based meals into their diet without sacrificing flavor.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Discover a bold twist on eggplant with spiced chickpea crust. A nutritious air fryer recipe for clean eating and maximum flavor.
Ingredients
- • eggplant: 1 large, sliced into 1/2-inch thick medallions
- • canned chickpeas: 1 cup, drained and rinsed
- • whole wheat breadcrumbs: 1/2 cup
- • nutritional yeast: 3 tablespoons
- • garlic powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • ground cumin: 1/2 teaspoon
- • fresh parsley: 2 tablespoons, chopped
- • lemon juice: 1 tablespoon
- • olive oil spray: as needed
- • salt: 1/2 teaspoon
- • black pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C). This initial step ensures the eggplant cooks evenly and achieves a crispy exterior.
- 2 In a food processor, pulse the chickpeas until they form a coarse crumb. Add breadcrumbs, nutritional yeast, garlic powder, smoked paprika, ground cumin, parsley, lemon juice, salt, and pepper. Pulse again until well combined but still slightly textured.
- 3 Pat the eggplant slices dry with a paper towel to remove excess moisture. This step prevents sogginess and helps the crust adhere better.
- 4 Coat each eggplant medallion with a thin layer of olive oil spray. Press the chickpea mixture onto both sides of each medallion, ensuring an even coating.
- 5 Place the coated eggplant medallions in a single layer in the air fryer basket. Air fry for 15 minutes, flipping halfway through, until the crust is golden brown and crispy.
- 6 Serve immediately, garnishing with additional chopped parsley and a squeeze of fresh lemon juice for extra brightness.
Serving Suggestions
- • These crispy eggplant medallions pair wonderfully with a fresh arugula salad topped with cherry tomatoes and a light vinaigrette. Consider adding a side of tzatziki or hummus for dipping, enhancing the Mediterranean-inspired flavors. For a complete meal, serve with a warm whole grain pita and a refreshing iced herbal tea to complement the meal's earthy tones.
Storage Tips
To store leftovers, place the eggplant medallions in an airtight container lined with paper towels to absorb moisture. They can be kept in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 5-7 minutes to restore the crispiness.
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