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🍽️ Crispy Airfryer Aubergine and Zucchini with Fresh Yogurt Dip

500 kcal · 40 min · 4 servings

Ingredients

• 2 eggplant(s) (approx. 800 g)
• 2 zucchini
• 2 tbsp salt
• 100 g parmesan, grated
• 4 tbsp panko (or breadcrumbs)
• 1 tsp rosemary (fresh)
• salt and pepper
• 2 tbsp wheat flour
• 2 egg(s)
• a little olive oil (for spraying)
• 250 g plain yogurt
• 2 tbsp crème fraîche
• 0.5 tsp lemon zest
• 1 tsp lemon juice
• 1 clove(s) of garlic (finely grated)
• salt and pepper
• 1 pinch(es) of sugar (or a little honey)
• dill (fresh, approx. 1 - 2 tbsp, or 1 tsp - 1 tbsp mint, finely chopped)
• 1 tbsp olive oil (optional)

Instructions

1. 1. Wash the aubergines and courgettes thoroughly.
2. 2. Cut the vegetables into slices about 1 cm thick.
3. 3. Sprinkle the aubergine slices with salt.
4. 4. Let the salted aubergines rest for 30 to 60 minutes to remove bitterness.
5. 5. Rinse the aubergine slices under running water afterwards.
6. 6. Pat the aubergines and courgettes dry with a kitchen towel.
7. 7. Mix grated parmesan, panko breadcrumbs, or fine breadcrumbs in a bowl.
8. 8. Add very finely chopped rosemary to the breadcrumb mixture.
9. 9. Season the breading with a little salt and pepper.
10. 10. Whisk two eggs in a separate bowl.
11. 11. Coat the vegetable slices first in plain flour.
12. 12. Dip the floured slices into the whisked eggs afterwards.
13. 13. Press the egg-coated slices into the breadcrumb mixture until covered.
14. 14. Optionally repeat the egg and breading step for extra crispiness.
15. 15. Preheat the air fryer to 190 °C.
16. 16. Place the breaded slices side by side in the basket.
17. 17. Lightly spray the slices with olive oil.
18. 18. Cook the slices for 13 to 15 minutes at 190 °C.
19. 19. Turn the slices halfway through the cooking time.
20. 20. Set the air fryer to a higher setting (e.g., Max Crisp) for the last 2 minutes.
21. 21. Stir yoghurt and crème fraîche smoothly in a bowl.
22. 22. Grate the zest of half a lemon into the yoghurt mixture.
23. 23. Squeeze the juice of half a lemon into it.
24. 24. Press one clove of garlic and stir it in.
25. 25. Season the dip with salt and pepper to taste.
26. 26. Add a pinch of sugar or honey for balance.
27. 27. Fold in finely chopped fresh herbs into the dip.
28. 28. Let the dip rest in the fridge for at least 10 to 15 minutes to develop flavor.
29. 29. Serve the crispy vegetable slices with the cold yoghurt dip.

Nutrition per serving

• kcal: 500
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 42 g