Crispy Eggplant

Chef Karsten shares a flavorful vegetarian recipe: crispy eggplant with cherry tomatoes and feta cheese. This delicious dish combines the savory crunch of perfectly roasted eggplant, the burst of freshness from cherry tomatoes, and the creamy tang of feta. It’s a vibrant, Mediterranean-inspired creation that’s sure to become a favorite for vegetarians and food lovers alike.

1. Preparing the Eggplant:

•  Slice the eggplants into finger-thick slices.
•  Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture.
• Rinse off the excess salt and pat the eggplant slices dry with paper towels.

2. Breading the Eggplant:

• Prepare three large bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
• Dredge the eggplant slices first in the flour, then in the egg, and finally in the breadcrumbs, ensuring they are well-coated.

3. Cooking the Eggplant in the TDR AC:

• Place the breaded eggplant slices in the multi-purpose basket of the TDR and grill them for 12 minutes at 205°C (400°F).

4. Marinating the Cherry Tomatoes:

• Place the cherry tomatoes in the insert basket and add olive oil, salt, honey, and thyme.
• Set this aside for later.

5. Assembling the Dish:

• Remove the eggplant slices from the TDR AC.
• Spoon some tomato sauce over each slice.
• Distribute the mozzarella and feta cheese evenly over the eggplant slices.

6. Finishing in the TDR AC:

• Place the eggplant slices back in the TDR AC and grill them for another 10 minutes at 205°C (400°F) along with the cherry tomatoes, until the cheese is melted and lightly browned.

7. Final Touches:

• Remove the eggplant from the TDR AC and sprinkle with dried or fresh oregano and a little black pepper if desired.
• Distribute the marinated cherry tomatoes over the eggplant slices.

Enjoy!