Betingan bel toum is an Egyptian meze in which sliced eggplant is crisped up and tossed with a sharp garlic vinegar dressing. The air fryer delivers the same crunch as traditional deep-frying with far less oil.
Wash the eggplant and slice it into thin rounds, sprinkle with salt and let it sit for 10 minutes to draw out the liquid.
Pat the drained eggplant slices dry with paper towel and toss them with the olive oil.
Set the air fryer to 200°C, arrange the slices in a single layer in the basket, and cook for 12 minutes, turning occasionally, until golden and crisp; if you don't have an air fryer you can bake them for the same time in an oven preheated to 200°C.
Mix the crushed garlic with the vinegar and cumin and drizzle it over the cooked eggplant to serve.
Arrange the eggplant slices in a single layer in the air fryer basket, overlapping them keeps them from crisping properly.
Salting the eggplant to draw out its liquid doesn't just cut bitterness, it also helps it crisp up better in the air fryer; don't skip this step.
Admin DadaGastro · verified in test kitchenAirfryer 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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