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Crispy Air Fryer Tamarind-Glazed Eggplant with Spiced Chickpeas
Discover the tangy delight of air fryer tamarind-glazed eggplant with protein-rich spiced chickpeas. Perfect for a healthy, plant-based meal!
Elevate your plant-based meals with this innovative recipe that combines the tangy sweetness of tamarind-glazed eggplant with the hearty texture of spiced chickpeas. Not only is this dish a feast for the senses, but it's also a powerhouse of nutritional benefits. Eggplants are rich in antioxidants and fiber, while chickpeas provide plant-based protein and essential minerals. The air fryer ensures a crispy texture without the need for excessive oil, making this a guilt-free indulgence.
This recipe is perfect for those seeking a flavorful, nutritious alternative to traditional fried dishes. The air fryer locks in the eggplant's natural moisture while creating a perfectly crisp exterior, and the spiced chickpeas add an extra layer of texture and flavor. With its vibrant flavors and health benefits, this dish will become a staple in your clean eating repertoire.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Discover the tangy delight of air fryer tamarind-glazed eggplant with protein-rich spiced chickpeas. Perfect for a healthy, plant-based meal!
Ingredients
- • large eggplants: 2, sliced into 1/2-inch rounds
- • chickpeas: 1 can (15 oz), drained and rinsed
- • tamarind paste: 2 tablespoons
- • maple syrup: 1 tablespoon
- • soy sauce (or tamari for gluten-free): 1 tablespoon
- • olive oil: 2 tablespoons, divided
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • garlic powder: 1/2 teaspoon
- • coriander powder: 1/2 teaspoon
- • sea salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh cilantro: 1/4 cup, chopped for garnish
- • lime wedges: for serving
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a small bowl, mix tamarind paste, maple syrup, soy sauce, and 1 tablespoon of olive oil. Brush this mixture generously on both sides of the eggplant slices.
- 3 Arrange the eggplant slices in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until golden and tender.
- 4 While the eggplant cooks, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chickpeas, smoked paprika, cumin, garlic powder, coriander, salt, and pepper. Sauté for 5-7 minutes until the chickpeas are crispy and fragrant.
- 5 Once the eggplant is done, transfer it to a serving platter. Top with the spiced chickpeas and garnish with fresh cilantro.
- 6 Serve with lime wedges on the side for a zesty kick.
Serving Suggestions
- • This crispy tamarind-glazed eggplant dish is best served with a side of fresh greens, such as a simple arugula salad dressed with lemon juice and olive oil. For a heartier meal, pair it with quinoa or brown rice to soak up the delicious flavors. For a refreshing beverage pairing, consider a chilled cucumber mint infused water or a light herbal tea. These drinks will complement the tangy and spiced notes of the dish, leaving your palate refreshed.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crispy texture, reheat the eggplant slices and chickpeas in the air fryer at 350°F (175°C) for 5-7 minutes before serving. Avoid microwaving to preserve the texture and flavor. If needed, you can also reheat them in a skillet over medium heat until warmed through.
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