Wash, stem and cut the eggplant into 2 cm (1 inch) cubes. Set aside.
Put everything from the duck fat down to the bay leaves into the Actifry™ pan. Cook for 2 minutes to let the ingredients melt and mix.
Add the eggplant to the Actifry 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.
Basket-type hot air fryer directions (such as a Philips AirFryer™):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.