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🍽️ Vegan Airfryer Bell Pepper and Eggplant Skillet

180 kcal · 35 min · 2 servings

Ingredients

• 1 1 red bell pepper
• 1 1 eggplant
• 200 200 g tomatoes
• 2 2 garlic cloves
• 1 1 onion
• 15 1 tbsp olive oil
• 5 1 tsp paprika powder
• 5 1 tsp cumin
• 5 1 tsp salt
• 5 1 tsp pepper

Instructions

1. 1. Cut the bell pepper, eggplant, and onion into small cubes. Cut the tomatoes in half and finely chop the garlic cloves.
2. 2. Mix the olive oil, paprika powder, cumin, salt, and pepper in a bowl. Add the chopped ingredients and mix well to ensure everything is evenly coated with the spice mixture.
3. 3. Place the ingredients in the Airfryer and cook at 180°C for 15 minutes. Turn the ingredients after 7 minutes to ensure even cooking.
4. 4. After the cooking time, remove the skillet from the Airfryer and serve on plates. Garnish with fresh basil if desired.

Nutrition per serving

• kcal: 180
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 20 g