A spicy member of the olive oil vegetable dish family, this aubergine dish is made by air-frying diced aubergine with little oil and then simmering it with tomato and chilli flakes. Served cold, it freezes well and travels easily in a lunchbox.
Toss the diced aubergine with 1 tablespoon of olive oil and cook in a preheated air fryer at 190°C for 10 minutes, shaking occasionally. If you don't have an air fryer, roast it in an oven preheated to 200°C for 15 minutes instead.
Cook the finely chopped onion in the remaining olive oil until soft, add the crushed garlic and chilli flakes, then stir in the grated tomato, sugar and salt and cook for 8 minutes.
Add the air-fried aubergine to the sauce and simmer over low heat for 7 more minutes.
Let it cool at room temperature, then chill in the fridge for 20 minutes, scatter over the parsley and serve cold.
Don't overcrowd the air fryer basket while cooking the aubergine, or steam will build up and it will steam rather than brown.
If you want less heat, swap half the chilli flakes for sweet paprika — the colour and balance of flavour stay the same.
Admin DadaGastro · verified in test kitchenAirfryer'da 190 derece yazıyor ama benim cihazımın en yüksek ayarı 180, bu farkla patlıcan gerçekten kavrulur mu yoksa haşlanmış gibi mi kalır? Bir de sepeti yarı doldurup iki partiye bölsem daha iyi olur mu diye düşünüyorum.
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