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Exotic Air-Fried Spiced Eggplant with Tangy Herb Quinoa
Dive into a world of flavor with air-fried spiced eggplant and tangy herb quinoa. A delightful, nutrient-dense meal for clean eating enthusiasts!
Transform your mealtime with this exotic, nutrient-packed dish that combines the rich flavors of air-fried spiced eggplant and tangy herb quinoa. This recipe is perfect for those who are passionate about clean eating and want to indulge in a satisfying meal without sacrificing health. The eggplant is a powerhouse of antioxidants and fiber, while the quinoa provides a hearty source of plant-based protein, making this dish both delicious and nutritious.
Air frying the eggplant allows us to retain more of its natural nutrients while achieving a delightful crispiness without the need for excessive oil. Paired with quinoa infused with fresh herbs and a hint of lemon, this meal is a feast for the senses. Whether you're a seasoned vegetarian or simply looking to reduce your meat consumption, this recipe will leave you feeling nourished and energized.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Indian
Dive into a world of flavor with air-fried spiced eggplant and tangy herb quinoa. A delightful, nutrient-dense meal for clean eating enthusiasts!
Ingredients
- • medium-sized eggplants: 2
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • turmeric: 1/2 teaspoon
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • quinoa: 1 cup
- • water: 2 cups
- • fresh parsley, chopped: 1/4 cup
- • fresh mint, chopped: 1/4 cup
- • lemon juice: 2 tablespoons
- • lemon zest: 1 teaspoon
- • garlic, minced: 2 cloves
- • cherry tomatoes, halved: 1 cup
- • cucumber, diced: 1 cup
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 Slice the eggplants into 1/2-inch thick rounds. Brush each side with olive oil and sprinkle with cumin, smoked paprika, turmeric, salt, and black pepper.
- 3 Arrange the eggplant slices in a single layer in the air fryer basket. Cook for 15 minutes, flipping halfway through, until golden and crisp.
- 4 While the eggplant is cooking, rinse the quinoa thoroughly under cold water. Combine quinoa and water in a saucepan, bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the water is absorbed and quinoa is fluffy.
- 5 In a large bowl, combine the cooked quinoa, parsley, mint, lemon juice, lemon zest, garlic, cherry tomatoes, and cucumber. Mix well to combine.
- 6 Serve the air-fried eggplant slices over the herb-infused quinoa salad. Garnish with additional herbs if desired.
Serving Suggestions
- • This dish pairs beautifully with a side of baby spinach or arugula tossed in a light vinaigrette. For an additional burst of flavor, consider serving with a dollop of dairy-free yogurt or tahini sauce. Complement this meal with a refreshing glass of iced herbal tea or a sparkling water infused with citrus slices. For a heartier meal, a side of roasted chickpeas seasoned with cumin and paprika can add an extra layer of protein and texture. This versatile dish can also be enjoyed as a room-temperature salad, making it perfect for picnics or potluck gatherings.
Storage Tips
To store leftovers, place the quinoa salad in an airtight container and refrigerate for up to 3 days. The eggplant can be stored separately in a sealed container in the fridge for up to 2 days. To retain the crispiness of the eggplant, reheat in the air fryer at 350°F (175°C) for a few minutes before serving. Avoid freezing as the texture of the eggplant may change.
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