How to Make Diet-Friendly Kashk Bademjan in an Air Fryer

Fried eggplant made in an air fryer uses very little oil while retaining its rich flavor. This eggplant can be used for dishes such as Kashk Bademjan, traditional or diet-friendly versions, or Mirza Ghasemi, a dish from northern Iran. Below is a guide to preparing eggplant in an air fryer without it drying out.

Steps to Prepare Eggplant in an Air Fryer Without Drying Out

1. Peel the eggplants.

2. Avoid cutting the eggplants too thin; slice them lengthwise into 2 or 3 equal pieces.

3. To reduce the bitterness, soak the eggplants in a mixture of 2 tablespoons of vinegar, some turmeric, and a little salt for one hour.

4. Before frying, mix 1 tablespoon of oil with some water, 1 tablespoon of vinegar, and a bit of turmeric.

5. Use a brush to coat the eggplants with this mixture.

6. Line the air fryer with parchment paper and place the eggplants on it.

7. Set the air fryer to 190°C (374°F) for 14 minutes.

8. After 10 minutes, open the air fryer lid and reapply the oil mixture with a brush.

9. Let the eggplants cook for an additional 4 minutes. Finally, serve the golden, crispy eggplants and enjoy their delightful texture and color.

   

Making the Kashk Bademjan

1. Mash the air-fried eggplants.

2. Sauté chopped onions and garlic with your favorite spices, then add them to the eggplants.

3. Add fried mint, crushed walnuts, and kashk (fermented whey).

4. Your diet-friendly Kashk Bademjan is ready. Enjoy!

Tips and Tricks for Cooking Eggplant in an Air Fryer

• Avoid skipping oil: Spraying or brushing oil is essential to prevent the eggplants from becoming dry and tasteless.

• Don’t cut too thin: Thin slices dry out quickly. Keep slices about the thickness of a finger.

• Use oil-water mix: A blend of oil and water keeps the eggplant moist during cooking.

• Cook evenly: Open the air fryer lid occasionally, flip the eggplants, and ensure all sides are evenly cooked.

• Avoid saltwater soaking: Using vinegar and turmeric eliminates the need for soaking the eggplants in saltwater.

• Adjust cooking time: Thinner eggplants require less cooking time, so monitor them carefully.

• Golden perfection: For golden, crispy eggplants, slice them evenly and flip during cooking.

Using this method, you can enjoy a healthy, oil-free Kashk Bademjan without compromising on taste or texture.