Air-Fried Cauliflower and Eggplant with Tahini Sauce and Coriander Salsa
Ingredients
- 1 large cauliflower head, cut into florets
- 2 large eggplants, sliced
- rocket leaves
- 2 cups quinoa
- vegetable oil
Tahini Sauce
- 1 cup tahini paste
- 2 lemon, juiced
- ⅔ cup water
- 1 tsp salt
- freshly ground black pepper
- ¼ tsp chilli powder, optional
Coriander Salsa
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tsp garlic, minced
- ½ cup fresh coriander, finely chopped
- 1 red chillies, deseeded and finely chopped
- ½ tsp salt
- black pepper powder
Instructions
- Coat the eggplant slices with vegetable oil. Pre-heat air fryer to 180° and airfry for 5-7 minutes until golden brown. Place the fried vegetables on a plate lined with a paper towel to drain the excess oil.
- Coat the cauliflower with vegetable oil. Pre-heat airfryer to 180° and airfry for 5-7 minutes until golden brown. Place the fried vegetables on a plate lined with a paper towel to drain the excess oil.
- To prepare tahini sauce, combine the tahini paste and lemon juice in a small bowl. Slowly add the water, whisk until the sauce has a light, creamy consistency.
- Season with sea salt, pepper and chilli powder (optional).
- For the coriander salsa, combine the olive oil, lemon juice, garlic, coriander, red chillies and salt, and mix well.
- Serve the fried cauliflower and eggplants on a platter and top with tahini sauce and coriander salsa.