Air Fryer Eggplant Pizza (Print Version)
# Ingredients:
→ Base
01 -
1 large eggplant, trimmed and sliced vertically into 1 cm thick strips
02 -
2 tablespoons extra virgin olive oil, for brushing
→ Toppings
03 -
2 tablespoons tomato paste
04 -
50 g cheddar cheese, freshly grated
05 -
50 g mozzarella cheese, freshly shredded
06 -
1 teaspoon dried oregano
07 -
1 small red onion, finely chopped
08 -
1 medium bell pepper, finely diced (use mixed colors if desired)
09 -
2 plum tomatoes, finely chopped
10 -
2 tablespoons sweetcorn, thawed if frozen
11 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Trim the ends of the eggplant and slice it vertically into strips about 1 cm thick for consistency in cooking.
02 -
Brush both sides of each eggplant slice with olive oil to promote even browning and prevent sticking.
03 -
Roast eggplant slices in a preheated pan for a few minutes on each side until lightly golden, or air fry at 190°C (374°F) for 5–6 minutes until tender.
04 -
In a small bowl, combine cheddar, mozzarella, oregano, red onion, bell peppers, tomatoes, and sweetcorn.
05 -
Place the eggplant slices in a single layer in the air fryer basket. Spread each slice evenly with a thin layer of tomato paste.
06 -
Sprinkle the cheese and vegetable mixture generously over each slice. Dust with additional oregano if desired.
07 -
Cook the assembled slices in a preheated air fryer at 160°C (320°F) for 6–7 minutes until the cheese is melted and bubbly, monitoring closely towards the end.
08 -
Top the finished pizzas with fresh basil leaves and serve immediately while hot.
# Notes:
01 -
Eggplant develops a rich umami flavor when roasted before adding toppings. This step is essential for optimal results.
02 -
Perfect dish for quick dinners, light lunches, or as an appetizer at gatherings.