Servings: 2
Equipment
Ingredients
- 1 large eggplant
- 1 tablespoon olive oil
- 1 can chickpeas drained and rinsed (you can also cook dried chickpeas at home)
- ½ small red onion thinly sliced
- 1 small cucumber diced
- ½ bell pepper any color, diced
- 2 tablespoon mint leaves chopped
- 1 cup cooked red rice
- Salt and pepper to taste
For the yogurt sauce:
- 1 cup plain yogurt
- 1 tablespoon olive oil
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Cut the eggplant into 1-inch cubes. Toss them in olive oil, salt, and pepper. Place the seasoned eggplant in a single layer in the air fryer basket. Air fry at 400℉ (200℃) for 8-10 minutes or until tender and slightly golden.
- While the eggplant is roasting, prepare the yogurt sauce. In a bowl, whisk together yogurt, olive oil, garlic, dried oregano, paprika, salt, and pepper until smooth and creamy.
- Divide the cooked rice between two bowls. Add roasted eggplant, chickpeas, cucumber, bell peppers, and mint leaves. Season with salt and pepper.
- Drizzle generously with the yogurt sauce or place the sauce in a small bowl in the center. Serve immediately.
Notes
- Plan the cooking order to manage timing effectively. Start with roasting the eggplant. While they are in the air fryer, make the yogurt sauce and cut the veggies.
- Opt for a firm, medium-sized eggplants with smooth skin. Avoid wrinkled or overly soft ones.
- Keep an eye on the roasting time for the eggplant. Roast until it's golden brown and tender but not overly mushy, maintaining a good balance of texture.
Nutrition
Calories: 402kcal | Carbohydrates: 50g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 1050mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1507IU | Vitamin C: 50mg | Calcium: 222mg | Iron: 2mg
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