My lightened up take on the traditional Sicilian dish is the perfect savory side to try next! Let me know what you think
INGREDIENTS:
• 1 Eggplant
• Container of Cherry Tomatoes
• 1 Red Onion
• 1 Tbsp Pine Nuts
• Tomato Paste
• Fresh Basil
• Olive Oil
• Balsamic Vinegar
• Garlic Powder & Crushed Garlic
• Sea Salt
INSTRUCTIONS:
• Cube your eggplant and lay out on a cutting board
• Drizzle with sea salt and let sit for about an hour then rinse and pat dry (can skip this step if you are in a rush)
• Add your cubed eggplant to a bowl. Halve your cherry tomatoes and add in. Season with a drizzle of olive oil, garlic powder, & sea salt
• In a large skillet lightly toast your pine nuts then remove from the pan
• Thinly slice your red onion then add to the pan to sweat. Once translucent add a tbsp of balsamic vinegar and let cook until caramelized (stirring frequently)
• While your onions cook, add your eggplant and tomato combo to the air-fryer and air-roast at 375 degrees for 15 mins (mix every few minutes to make sure it’s cooking evenly)
• Add 2 cloves of crushed garlic & about a tbsp of tomato paste to the pan with the onions. Combine well
• Add the tomato & eggplant + the pine nuts back to the pan and mix together. Add a light drizzle of olive oil and a tbsp balsamic vinegar
• Mix in a generous handful of fresh basil & combine well
• Add to a bowl & top with a drizzle of balsamic glaze (optional)
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