Roasted Eggplant
Print

Roasted Eggplant (Actifry)

Succulent, juicy, melt-in-your mouth chunks of roasted eggplant. You can serve these piping hot, or room temperature as part of an antipasto platter.
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 . Makes 450 g / 3 cups
Calories 67kcal

Ingredients

Instructions

  • Wash, stem and cut the eggplant into 2 cm (1 inch) cubes. Set aside.
    roasted-eggplant-weighing
  • Put everything from the duck fat down to the bay leaves into the Actifryâ„¢ pan. Cook for 2 minutes to let the ingredients melt and mix.
  • Add the eggplant to the Actifry pan.
    roasted-egglant-add-eggplant-to-pan
  • Cook for 25 minutes.
  • In a large bowl, mix the juice of 1/2 lemon with 1 teaspoon olive oil; dump the cooked eggplant in, and toss.
  • Optional: serve sprinkled with some grated parmesan, fresh chopped basil, etc.

Notes

Basket-type hot air fryer directions (such as a Philips AirFryerâ„¢):
Use 500 g (2 medium egglant) instead of 750 g / 3 eggplants. Zap the 1 tbsp duck fat for 30 seconds in microwave in a microwave-safe jug just to melt OR just use 1 tablespoon of oil. Put into larger bowl along with maggi, onion powder, garlic powder, za'atar, and sumac (omit bay leaves.) Stir. Add eggplant cubes. Toss. You may feel the need for a second tablespoon of duck fat, or a tablespoon of oil: if so , fine, but try it the first time out with just 1 tablespoon.
Place into basket; roast for 15 minutes at 160 C / 320 F from cold. Take out, toss. Raise temperature to 180 C / 350 F; roast another 5 minutes, toss, then roast for a final 5 minutes. Taste. If desired, roast for another 3 or 4 minutes until it reaches the texture you like.
Then proceed with rest of recipe above (toss with lemon juice and olive oil, etc.)
Yield for basket-type fryers: per 500 g raw eggplant you end up with 250 g of roasted eggplant.

Nutrition

Serving: 1g | Calories: 67kcal | Fat: 3.4g