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Serve as a light main dish, appetizer, or side. Pairs well with couscous, quinoa, or grilled protein. Store leftovers in the fridge for up to 2 days; reheat in a pan or oven.
Variations:
Add grated cheese on top before baking for a melt-in-your-mouth finish.
Layer with pesto and tomato for a Mediterranean twist.
Use zucchini instead of eggplant for a similar no-fry approach.
FAQ:
Q: Can I cook this in an air fryer?
A: Yes, air fry at 200°C for 10–12 minutes, flipping once.
Q: Can I make it spicy?
A: Add chili flakes or cayenne for extra heat.
Q: Do I have to salt the eggplant first?
A: Salting helps remove bitterness and excess water, but it's optional if using young, fresh eggplants.
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