Air Fryer Eggplant Fries with Almond-Pecorino Crust and Lemon Mint Yogurt

Instructions

1. 1

   1. Place the eggplant sticks in a colander, toss them with 4 g / 3/4 tsp of the salt, and let them rest for 10 minutes to release some moisture. Then pat them very dry with paper towels.

2. 2

   2. In a wide bowl, mix the ground almonds, pecorino cheese, panko breadcrumbs, garlic powder, dried oregano, black pepper, and the remaining salt.

3. 3

   3. In another bowl, whisk the eggs with 15 ml / 1 tbsp of the olive oil until well combined.

4. 4

   4. Dip each eggplant stick into the egg mixture and then into the almond, pecorino, and panko mixture, pressing lightly so the coating adheres well.

5. 5

   5. Preheat the air fryer to 390°F / 200°C for 3 minutes. Lightly grease the basket with some of the remaining olive oil.

6. 6

   6. Arrange the eggplant sticks in a single layer in the basket. Brush or drizzle them with the rest of the olive oil. Cook at 390°F / 200°C for 8 minutes.

7. 7

   7. Open the air fryer, carefully turn the sticks, and cook for 8 more minutes at 390°F / 200°C, or until deeply golden and crisp. Work in batches if needed.

8. 8

   8. Meanwhile, make the sauce by mixing the Greek yogurt, lemon zest, lemon juice, chopped fresh mint, and honey in a bowl until smooth.

9. 9

   9. Serve the hot eggplant fries with the lemon mint yogurt on the side.