Air Fryer Eggplant Pizza (Print Version)
# Ingredients:
→ Base
01 -
Slice one large eggplant into vertical strips about 1 cm thick, after trimming the ends.
02 -
Brush with 2 tablespoons of extra virgin olive oil.
→ Toppings
03 -
Freshly shred 50 g of mozzarella cheese.
04 -
Grate 50 g of cheddar cheese.
05 -
Dice a bell pepper (any colors you like, preferably mixed).
06 -
Finely chop 1 small red onion.
07 -
Chop two ripe plum tomatoes into small pieces.
08 -
Measure 2 tablespoons of sweetcorn (if frozen, thaw them first).
09 -
Garnish with fresh basil leaves.
10 -
Use 2 tablespoons of tomato paste.
11 -
Add 1 teaspoon of dried oregano for flavor.
# Instructions:
01 -
Cut the eggplant lengthwise into uniform pieces about 1 cm thick, so they cook evenly.
02 -
Coat each piece on both sides with olive oil. This helps them brown nicely and not stick while cooking.
03 -
Cook the slices lightly in a hot pan or roast them in an air fryer at 190°C (374°F) for around 5-6 minutes, flipping them halfway.
04 -
In a small dish, combine mozzarella, cheddar, oregano, onion, sweetcorn, tomatoes, and bell pepper.
05 -
Lay the cooked eggplant slices out flat in the air fryer basket. Spread a layer of tomato paste over each strip.
06 -
Generously add the mixture of veggies and cheese over the tomato-topped eggplant. Sprinkle on extra oregano if you like.
07 -
Set the air fryer to 160°C (320°F) and let everything cook together for 6-7 minutes. Keep an eye on it so the cheese doesn't burn.
08 -
Once done, top the slices with fresh basil leaves. Serve them hot and dig in!
# Notes:
01 -
Roasting the eggplant first brings out a deep, savory flavor that pairs perfectly with the toppings.
02 -
This makes a great option for a quick meal, a light snack, or even a party appetizer.