Crispy Fried Eggplant
In an Air Fryer basket with the eggplants, add a drizzle of olive oil and spread it evenly with your hands.Transfer them to the Air Fryer, set it to 160° C (320° F) and let them fry for 15 minutes.After this time has passed, remove the skin from the eggplants and with the help of a fork, mash them gently.Next, dry them with paper towels, season with the salt and the black pepper.Now, bread the eggplants: first, coat them in wheat flour, then dip them in beaten eggs and finally, coat them in breadcrumbs.Place them in the Air Fryer again, add enough olive oil to cover them and let them fry for 10 minutes.Next, in a food processor, add a sprig of fresh mint, the mayonnaise, the heavy cream, the honey and a drizzle of olive oil.Season with the black pepper, the garlic powder and blend everything very well until smooth and well-combined.Serve the eggplant with the sauce we prepared.
Ingredientes
- Olive Oil
- 2 Eggplants
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
For Breading
- Wheat Flour
- Beaten Eggs
- Breadcrumbs
Sauce
- 1 Sprig of Mint
- 3 Tablespoons of Mayonnaise
- 2 Tablespoons of Heavy Cream
- 2 Tablespoons of Honey
- Olive Oil
- 1 Pinch of Black Pepper
- 1 Teaspoon of Garlic Powder
Modo de Fazer
In an Air Fryer basket with the eggplants, add a drizzle of olive oil and spread it evenly with your hands.
Transfer them to the Air Fryer, set it to 160° C (320° F) and let them fry for 15 minutes.
After this time has passed, remove the skin from the eggplants and with the help of a fork, mash them gently.
Next, dry them with paper towels, season with the salt and the black pepper.
Now, bread the eggplants: first, coat them in wheat flour, then dip them in beaten eggs and finally, coat them in breadcrumbs.
Place them in the Air Fryer again, add enough olive oil to cover them and let them fry for 10 minutes.
Next, in a food processor, add a sprig of fresh mint, the mayonnaise, the heavy cream, the honey and a drizzle of olive oil.
Season with the black pepper, the garlic powder and blend everything very well until smooth and well-combined.
Serve the eggplant with the sauce we prepared.
