Air Fryer Eggplant Bites with Polenta-Manchego Crust and Spicy Honey

Name: Air Fryer Eggplant Bites with Polenta-Manchego Crust and Spicy Honey
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.1 lb eggplant; 1 tsp salt; 1 large egg; 2 tbsp olive oil; 1/2 cup instant polenta; 1.4 oz finely grated Manchego cheese; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp black pepper; 3 tbsp honey; 1/2 tsp red pepper flakes; 1 tsp apple cider vinegar; 2 tbsp fresh parsley

Eggplant cubes that turn tender inside and crisp outside, coated in a savory polenta-Manchego crust and finished with a drizzle of spicy honey and fresh parsley. An original air fryer recipe with bold flavor and contrasting textures.

20 minPrep

14 minCook

34 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

500 g eggplant (cut into 1.25-inch cubes)
6 g salt (divided)
1 unit egg (beaten)
30 ml olive oil (divided)
70 g instant polenta (dry)
40 g finely grated Manchego cheese
3 g garlic powder
2 g smoked paprika
1 g black pepper
45 ml honey
1 g red pepper flakes
5 ml apple cider vinegar
8 g fresh parsley (chopped)

Nutrition facts

per serving

224 kcal

Calories

7 g

Protein

23 g

Carbs

12 g

Fat

4 g

Fiber

19 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Place the eggplant in a colander or bowl, toss with 1 teaspoon of the salt, and let it rest for 10 minutes to release some moisture. Pat it very dry with paper towels.
2
Meanwhile, in a small bowl combine the instant polenta, finely grated Manchego cheese, garlic powder, smoked paprika, black pepper, and the remaining salt.
3
In another bowl, beat the egg with 1 tablespoon of the olive oil until smooth.
4
Dip the eggplant cubes in the egg and oil mixture, then coat them well in the polenta-Manchego mixture, pressing lightly so the crust adheres.
5
Preheat the air fryer to 390°F (200°C) for 3 minutes. Lightly grease the basket with a little of the remaining olive oil.
6
Arrange the eggplant in a single layer in the basket without overcrowding. Drizzle or brush with the rest of the olive oil. Cook at 390°F (200°C) for 12 to 14 minutes, shaking the basket halfway through, until the bites are golden and crisp.
7
While the eggplant cooks, warm the honey with the red pepper flakes and apple cider vinegar in a small saucepan or microwave for 15 to 20 seconds, just until easy to stir together.
8
Transfer the eggplant bites to a serving plate, spoon the spicy honey over the top, and finish with the chopped fresh parsley. Serve immediately.

Chef tips

For a more even crust, dry the eggplant very well after salting. Cook in batches if your air fryer is small so the bites crisp instead of steam.

Substitutions

You can use another aged cheese similar to Manchego, such as pecorino or Parmesan. Parsley can be replaced with cilantro or chives. For less heat, reduce the red pepper flakes to a small pinch.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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