Betingan bel toum is a Cairo-style appetizer of eggplant slices crisped without deep-frying and dressed with a sharp garlic and vinegar sauce. The air fryer gives the same crispness as traditional deep-frying with much less oil.
Wash the eggplants and cut into thin rounds. Sprinkle with salt and leave for 10 minutes to draw out the moisture.
Pat the drained eggplant slices dry with paper towels and toss with olive oil.
Set the air fryer to 200°C / 390°F and arrange the slices in a single layer in the basket. Cook for 12 minutes, turning occasionally, until golden and crisp. If you do not have an air fryer, cook them in an oven preheated to 200°C / 390°F for the same length of time.
Mix the crushed garlic with the vinegar and cumin. Drizzle over the cooked eggplants and serve.
Arrange the eggplant slices in a single layer in the air fryer basket. They will not turn crisp if they overlap.
Airfryer sepetini iki katına dolu doldurdum, dilimler üst üste bindi ve 12 dakikanın sonunda gevrek çıkmadı, ortadaki dilimler yumuşak kaldı; tek sıra dizmek şart mı yoksa parti parti mi pişirmeliyim?
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