Crispy Air Fryer Eggplant with Risoni
This recipe combines crispy, parmesan-crumbed eggplant with rich tomato risoni for a meal that’s hearty and comforting. The eggplant is air-fried until golden and crunchy, then served over tender pasta. It’s simple to make, full of flavour, and a great option for weeknight dinners or casual entertaining.
Serves
2
Prep time
20 minutes
Cooking time
45 minutes
Ingredients
- 2 eggplants
- 1.5 cups panko breadcrumbs
- 1/2 cup flour
- 3 eggs, whisked
- 1 tbsp fresh parsley, chopped
- 2 tbsp Parmesan cheese, freshly grated
- 2 garlic cloves, minced
- 700g passata
- 1 tbsp fresh parsley, chopped
- 1 cup risoni (orzo)
- 2 cups chicken stock
Tips for the perfect Air Fryer Eggplant with Risoni
- Look for firm, shiny eggplants with smooth skin. Salting the slices before crumbing helps draw out moisture, ensuring a crispier result.
- Opt for panko or homemade breadcrumbs for a lighter, crunchier coating. Season them well with herbs and a some grated Parmesan for extra flavour.
- Arrange the eggplant slices in a single layer to allow for even air circulation. This ensures each piece gets perfectly crispy.
- Allow the tomato risoni to simmer for a few minutes to deepen the flavour.
Directions
- Preheat oven to 200°C. Roast the whole eggplants for 40 minutes, or until softened. Remove from the oven, let cool slightly, then peel off the skin.
- In a bowl, mix the panko breadcrumbs, parsley, and parmesan.
- Coat the eggplants in flour, then dip in egg, and finally coat with the breadcrumb mixture.
- Place the eggplants in an air fryer basket, drizzle with olive oil, and air fry at 180°C (350°F) for 8-10 minutes or until crunchy and golden.
- In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Pour in the passata and add the parsley. Season with salt and pepper to taste.
- Stir in the risoni and chicken stock. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the risoni is tender and has absorbed most of the liquid.
- Plate up the risoni and place the egg plant on top. Garnish with extra parsley if desired.
Tips for the perfect Air Fryer Eggplant with Risoni
- Look for firm, shiny eggplants with smooth skin. Salting the slices before crumbing helps draw out moisture, ensuring a crispier result.
- Opt for panko or homemade breadcrumbs for a lighter, crunchier coating. Season them well with herbs and a some grated Parmesan for extra flavour.
- Arrange the eggplant slices in a single layer to allow for even air circulation. This ensures each piece gets perfectly crispy.
- Allow the tomato risoni to simmer for a few minutes to deepen the flavour.
Directions
- Preheat oven to 200°C. Roast the whole eggplants for 40 minutes, or until softened. Remove from the oven, let cool slightly, then peel off the skin.
- In a bowl, mix the panko breadcrumbs, parsley, and parmesan.
- Coat the eggplants in flour, then dip in egg, and finally coat with the breadcrumb mixture.
- Place the eggplants in an air fryer basket, drizzle with olive oil, and air fry at 180°C (350°F) for 8-10 minutes or until crunchy and golden.
- In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Pour in the passata and add the parsley. Season with salt and pepper to taste.
- Stir in the risoni and chicken stock. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the risoni is tender and has absorbed most of the liquid.
- Plate up the risoni and place the egg plant on top. Garnish with extra parsley if desired.
Helpful Tips
Storage
Substitutions
Serving Suggestions
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