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🍽️ Crispy Eggplant Slices with Pomegranate and Yogurt Dip

285 kcal · 35 min · 4 servings

Ingredients

• 1 eggplant(s)
• 1 pomegranate
• 1 container yogurt, Greek
• 2 tbsp oil
• salt and pepper
• mint (dried)
• spice mix (zaatar)
• lemon zest

Instructions

1. 1. Slice the eggplant into even rounds.
2. 2. Season the slices with salt and pepper.
3. 3. Toss the seasoned slices with the oil until well coated.
4. 4. Preheat the air fryer to 200 °C.
5. 5. Line the air fryer basket with baking paper.
6. 6. Place the eggplant slices into the basket.
7. 7. Cook the eggplants at 200 °C for 10 to 20 minutes until crispy.
8. 8. Shake the basket halfway through to ensure even cooking.
9. 9. Remove the cooked slices from the air fryer and place them on a plate.
10. 10. Sprinkle the eggplants with the seeds of half a pomegranate.
11. 11. Mix yogurt, the remaining spices, and the juice of the other half of the pomegranate to make a dip.
12. 12. Serve the dip alongside the eggplant slices.

Nutrition per serving

• kcal: 285
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 22 g