Breaded aubergine slices from the air fryer

Name: Breaded aubergine slices from the air fryer
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 4 servings
Ingredients: 2 piece aubergines (about 600 g in total); 1 tsp salt for drawing out the water; 60 g plain flour (type 405); 2 piece eggs (medium); 150 g breadcrumbs; 40 g grated hard cheese; 1 tsp dried oregano; pepper to taste; 2 tbsp olive oil; 200 g herb quark

A German snack recipe that comes to the table all over Germany: aubergine slices in a coating of breadcrumbs and grated hard cheese. Outside the slices are golden brown and crunchy, inside meltingly soft, and the dried oregano gives the coating a herby note. The airflow crisps the coating without the need for a pot full of hot oil, although it never browns quite as evenly as in deep fat.

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Cook time

41 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

390 kcal

Calories

19 g

Protein

15 g

Fat

44 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.15 · ~€0.55/serving

Instructions

1
Wash the aubergines, cut off the stalk ends and cut the vegetables into slices about one centimetre thick.
2
Lay the slices side by side on a board, sprinkle them with the salt for drawing out the water and leave them to draw. This step is essential, because with unsalted slices the moisture only comes out in the basket and softens the coating from the inside.
3
Pat the liquid thoroughly off both sides with kitchen paper until the slices are dry.
4
Put the plain flour on a flat plate and beat the eggs in a deep plate. Mix the breadcrumbs with the grated hard cheese, the dried oregano and the pepper.
5
Turn the slices first in the flour, then draw them through the egg and finally roll them in the breadcrumb mixture. Press the coating on firmly all over, otherwise it will come off in the airflow.
6
Brush the coated slices thinly with the olive oil on both sides so that the coating turns golden brown instead of staying floury.
7
Preheat the air fryer to 190 °C.
8
Lay the slices in the basket in a single layer with space around them and do not stack anything; cook larger quantities in two batches. Cook at 190 °C.
9
Turn the slices with tongs and carry on cooking at 190 °C until the coating is golden brown and crisp.
10
Serve the slices at once with the herb quark, because the coating loses its bite if left standing.