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Low Carb Eggplant & Tempeh Stacks: Air Fryer Delight
Discover a low carb, nutrient-packed eggplant and tempeh dinner with air fryer ease. Perfect for clean eating and quick, healthy meals!
Elevate your healthy dinner game with this unique Low Carb Eggplant & Tempeh Stacks recipe, designed to maximize flavor and nutrition with minimal effort. The air fryer is the perfect tool for creating a crispy exterior without excess oil, preserving the nutrient-rich goodness of eggplant and tempeh. This dish is a fusion of earthy, umami-rich flavors that are both satisfying and wholesome.
Eggplant is a powerhouse of dietary fiber and antioxidants, known to support heart health and digestion, while tempeh offers a complete protein source with its high content of vitamins and minerals. Together, they create a balanced meal that's not only low in carbohydrates but also rich in essential nutrients. Whether you're seeking to maintain a healthy lifestyle or simply looking for an innovative dinner option, these air fryer eggplant and tempeh stacks will become a staple in your recipe collection.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
340 kcal
per serving
Cuisine
Italian
Discover a low carb, nutrient-packed eggplant and tempeh dinner with air fryer ease. Perfect for clean eating and quick, healthy meals!
Ingredients
- • eggplant: 1 large, sliced into 1/2-inch rounds
- • tempeh: 8 oz, sliced into 1/4-inch thick pieces
- • olive oil: 2 tablespoons
- • balsamic vinegar: 1 tablespoon
- • garlic powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • fresh basil leaves: for garnish
- • cherry tomatoes: 1 cup, halved
- • lemon zest: 1 teaspoon
- • nutritional yeast: 2 tablespoons
Instructions
- 1 Preheat your air fryer to 375°F (190°C). This ensures that the eggplant and tempeh will cook evenly and achieve a crispy texture.
- 2 In a small bowl, mix olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and black pepper. Brush the eggplant slices and tempeh pieces with this mixture to coat them evenly.
- 3 Arrange the eggplant slices in the air fryer basket without overlapping. Cook for 8 minutes, flipping halfway through, until they are tender and golden brown.
- 4 Remove the eggplant from the air fryer and place the tempeh pieces in the basket. Cook for 7 minutes, flipping once, until they are crisp and lightly browned.
- 5 To assemble, stack one eggplant slice, a piece of tempeh, and top with a few halved cherry tomatoes. Repeat to make stacks with remaining ingredients.
- 6 Sprinkle lemon zest and nutritional yeast over the stacks for extra flavor. Garnish with fresh basil leaves before serving.
Serving Suggestions
- • These eggplant and tempeh stacks pair beautifully with a crisp, green salad drizzled with lemon vinaigrette. For a refreshing beverage, consider a chilled cucumber and mint-infused water. To add more color to your plate, serve alongside steamed broccoli or a medley of roasted bell peppers. Top the stacks with a dollop of homemade basil pesto for an extra burst of flavor. Enjoy this dish as a light main course or a shareable appetizer at your next dinner gathering.
Storage Tips
Store any leftover eggplant and tempeh stacks in an airtight container in the refrigerator for up to 3 days. To preserve their texture, reheat them in the air fryer at 350°F (175°C) for about 5 minutes before serving. Avoid microwaving, as it can make the eggplant soggy. If you plan to make this dish ahead of time, consider storing the cooked components separately and assembling them just before serving to maintain their freshness and appeal.
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