Air Fryer Sun Dried Tomatoes

Transform your humble eggplant slices into a flavorful, crispy sensation, reminiscent of sun-dried tomatoes. With a zesty marinade, a sprinkle of Parmesan, and a quick air fry, you’ll be indulging in a taste of Italy in no time!

Ingredients

• 1 large eggplant, sliced into 1/4-inch thick rounds
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

Preheat your air fryer to 300°F (150°C).

Line the air fryer basket with parchment paper or a silicone mat.

In a large bowl, whisk together olive oil, garlic, dried oregano, dried basil, and a pinch of salt.

Add the eggplant slices to the bowl and toss to coat evenly, making sure they’re fully submerged in the marinade.

Remove the eggplant slices from the marinade, letting any excess liquid drip off.

Place the eggplant slices in a single layer in the prepared air fryer basket.

You may need to cook them in batches depending on the size of your air fryer.

Cook the eggplant slices for 5-7 minutes, or until they’re tender and lightly browned, flipping them halfway through the cooking time.

While the eggplant is cooking, place the cherry tomatoes on a plate or tray.

Sprinkle the grated Parmesan cheese over the tomatoes, if using.

Once the eggplant slices are done, remove them from the air fryer and top each slice with a cherry tomato half.

Drizzle with any remaining marinade and season with salt to taste.

Serve immediately and enjoy your air-fried sun-dried tomatoes!

Notes

For the best results, use a large eggplant that’s heavy for its size, as it will have less water content and yield a better texture. If using Parmesan cheese, sprinkle it on the cherry tomatoes just before serving, as it can become soggy if exposed to air for too long.

To make this recipe more substantial, consider serving it with a side of toasted bread or over pasta.

Don’t overcrowd the air fryer basket, as this can cause the eggplant slices to steam instead of brown – cook in batches if necessary.

Nutrional Value

• Calories: 170
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 19g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 4g