Eggplant Bruschetta with Roasted Polenta

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Preparation info

  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in

Healthy 5 Ingredient Air Fryer Cookbook: 70 Easy Recipes to Bake, Fry, or Roast Your Favorite Foods

Healthy 5 Ingredient Air Fryer Cookbook

By Bonnie Matthews and Dawn Hall

Published 2019

  • About

This recipe is sort of like a ratatouille. We’re calling it “bruschetta” because it’s great spread on good-quality, crusty whole-grain bread. To make this dish vegan, substitute nutritional yeast flakes for the Parmesan cheese. If you’ve never heard of nutritional yeast flakes before, look for them in the natural foods section (sometimes refrigerated) of your supermarket. It has a nutty and “cheesy” taste that’s wonderful on eggs, popcorn, and roasted veggies.

Ingredients

For the eggplant

  • 1 large eggplant, cut into bite-size cubes (about 3 cups)
  • ½ can (14.5 ounces) fire-roasted diced tomatoes (with garlic and/or basil, if you can find it)
  • ½ medium red onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons freshly sliced basil + more for garnish

    Method

    For the eggplant

    Preheat the air fryer to 320°F for 5 minutes.

    Place the eggplant in a large bowl, drizzle with olive oil, and add a healthy pinch of salt and pepper. Stir to coat.

    Transfer the eggplant to the cake barrel and set it in the fry basket. Cook for 10 minutes.

    Add the tomatoes, onion, garlic, and ½ cup water. Cook for another 10 minutes.

    Stir, adding another ½ cup water, and cook for 5 minutes. Reduce the temperature to 260°F and cook until the eggplant is tender, 5–6 minutes more. If it looks too dry, add a little more water or tomatoes. Cooking times will vary depending on machine, but overall, this recipe should take about 30 minutes to cook. Transfer to a bowl and cover to keep warm while you prepare the polenta.

    Stir in the fresh basil before serving on top of sliced polenta. Sprinkle with more fresh basil for garnish.

    For the polenta

    Preheat the air fryer to 400°F.

    Slice the polenta into ½-inch-thick discs. Spray with a little cooking spray and place them in the fry basket. Cook for 20 minutes and flip them over. Sprinkle with the cheese and spray with a little cooking spray (not too close or the cheese will fly around). Cook until the edges become crispy, 10 minutes more.