Air Fryer Recipe

Herb-Crusted Eggplant Medallions

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Serves: 4
• Category: Vegetarian
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These herb-crusted aubergine medallions are a delightful combination of textures, with a crispy exterior and a soft, creamy interior. The air fryer is ideal for this dish, as it ensures the breadcrumbs brown evenly while keeping the aubergine from becoming greasy.

Ingredients

• 2 medium aubergines, about 550–650g total, sliced into 1.5cm rounds
• 1 tsp fine sea salt, plus a little extra for finishing
• 60g plain flour
• 2 large eggs
• 1 tbsp milk or water
• 100g panko breadcrumbs (or coarse dried breadcrumbs if panko is unavailable)
• 25g finely grated Parmesan or pecorino (or 2 tbsp nutritional yeast for a dairy-free savoury note)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh basil or oregano
• 1 tsp dried thyme
• 1 tsp garlic granules
• ½ tsp smoked paprika
• ½ tsp freshly ground black pepper
• 2–3 tbsp olive oil, preferably in a spray bottle or brushed on very lightly
• Lemon wedges, to serve
• Optional: 150ml warm marinara sauce, yoghurt-garlic dip or tahini sauce for serving

Method

1. Slice the aubergines into rounds about 1.5cm thick.
2. Lay the slices on kitchen paper or a wire rack, sprinkle both sides with 1 tsp salt, and leave for 15–20 minutes until beads of moisture appear.
3. Pat the aubergine rounds thoroughly dry, including the cut edges.
4. Set up three shallow bowls: flour in the first; eggs beaten with milk or water in the second; panko, Parmesan, parsley, basil or oregano, thyme, garlic granules, smoked paprika and black pepper in the third.
5. Dip each aubergine round into the flour, coating both faces and the edge, then tap off the excess.
6. Dip into the beaten egg, letting the excess drip back into the bowl, then press firmly into the herby breadcrumb mixture on both sides.
7. Place the coated medallions on a board and rest for 5 minutes while the air fryer preheats to 190°C.
8. Lightly spray or brush both sides of the medallions with olive oil.
9. Arrange the medallions in a single layer in the basket with a little space between them; do not overlap.
10. Cook at 190°C for 7 minutes.
11. Turn carefully with tongs or a spatula, spray any dry-looking patches with a little more oil, and cook for a further 5–7 minutes until deep golden and tender in the centre.
12. Finish with a tiny pinch of salt and a squeeze of lemon.
13. Serve straight away with marinara, garlic yoghurt or tahini sauce.

Nutrition

Calories: 250

• #vegetarian
• #air fryer
• #aubergine
• #herb crusted