dinner · mediterranean
Air Fryer Crispy Eggplant with Herbed Quinoa & Lemon Tahini
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Instructions
1
Rinse the quinoa in a fine-mesh sieve until the water runs clear, then combine with water and salt in a small covered pot over high heat.
2
While the water heats, drain and rinse the chickpeas in the same sieve, then pat them thoroughly dry with paper towels.
3
Trim the eggplant and cut it into 1-inch cubes on the cutting board so every piece crisps at the same pace.
4
As soon as the quinoa boils, reduce the heat to low and simmer, covered and undisturbed, for 13 minutes.
5
Preheat the air fryer to 400 F for 3 minutes.
6
While it heats, toss the eggplant and chickpeas in a large bowl with olive oil, cumin, smoked paprika, and salt until evenly coated.
7
Spread everything in the preheated basket and air fry at 400 F for 16 to 18 minutes, until the eggplant turns deeply golden and collapses creamy inside and the chickpeas rattle crisply.
8
While it cooks, halve the lemon and finely grate the garlic.
9
Whisk the tahini, grated garlic, juice squeezed from one lemon half, cold water, and salt in a small bowl until smooth, pale, and pourable.
10
Halve the cherry tomatoes and dice the cucumber on the cutting board.
11
Halfway through, shake the basket firmly so the pale sides of the eggplant turn up to the heat.
12
Strip the leaves from the herb stems, then chop the parsley and mint leaves together.
13
Once its 13 minutes are up, pull the quinoa off the heat and let it steam, still covered, until the eggplant finishes.
14
Fluff the quinoa with a fork, then squeeze in the remaining lemon half and toss with olive oil, tomatoes, cucumber, and the chopped herbs.
15
Divide the herbed quinoa between two bowls, pile the crispy eggplant and chickpeas on top, and drizzle generously with the lemon tahini.
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