Experience a Flavorful Journey with Honey-Rosemary Air Fryer Eggplant & Zucchini Medley: A Delicious Blend of Textures and Tastes

A Culinary Adventure: Honey-Rosemary Air Fryer Eggplant & Zucchini Medley

Captivating your taste buds with complex flavors and textures

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4

Embark on a culinary journey with this enticing air fryer dish, featuring crispy panko-encrusted eggplant and zucchini medallions. The delicate balance of a tender interior and a crunchy exterior is complemented by the marriage of honey and aromatic rosemary. Present these savory morsels as hors d’oeuvres, accompaniments, or nibbles, and observe as they disappear in the blink of an eye. And, should you find yourself with any remaining, reheating them in the air fryer is a breeze.

Eggplant Exploration: Chinese & Japanese Varieties

Chinese and Japanese eggplants, characterized by their slender shape, delicate skin, and minimal seeds, are the preferred choice for this recipe. However, feel free to experiment with any variety that suits your fancy.

Panko Crumb Creativity: Toasting Techniques

Should you find yourself without sprayable oil, fear not. Simply toast panko crumbs in a skillet with a dash of oil until they reach a golden hue. Allow

them to cool completely before proceeding. Bypassing this step may result in eggplant and zucchini medallions of a lighter shade and lacking that desirable golden touch.

Ingredients:

1. 1 petite Chinese or Japanese eggplant (see Eggplant Exploration)
2. 1 diminutive zucchini
3. 3 Tbsp all-purpose flour
4. 1 egg, whisked with 3 Tbsp water (or 2 large eggs, sans water)
5. 1½ cup panko (see Panko Crumb Creativity)
6. 1 to 1½ tsp finely chopped fresh rosemary, tailored to your palate
7. ⅛ tsp kosher salt, or adjusted to taste
8. Neutral spray oil, such as avocado oil spray (see Panko Crumb Creativity)
9. Maldon salt or other flaky finishing salt
10. Liquid honey

Preparing Your Eggplant and Zucchini Medley:

Step One: Slice and Season

1. Slice your chosen eggplant and zucchini into thin, uniform coins.

Step Two: Dredge and Dip

1. Coat each slice with a dusting of all-purpose flour.
2. Dip the floured coins into the egg mixture.

Step Three: Panko and Rosemary

1. Combine the panko crumbs and finely chopped rosemary.
2. Press the egg-dipped coins into the panko-rosemary mixture, ensuring aneven coating.
   

   Step Four: Air Frying Delights

3. 

4. 1. Preheat your air fryer to 375°F (190°C).
   2. Arrange the panko-coated eggplant and zucchini coins in a single layer, taking care not to overcrowd.
   3. Spritz the coins with a generous amount of neutral spray oil.
   4. Air fry for 10-12 minutes, flip, and continue to cook for another 10-12 minutes, or until golden and crispy.

   Step Five: A Symphony of Flavors

5. 

   1. Transfer the air-fried medallions to a serving platter.
   2. Lightly sprinkle with Maldon salt or your choice of flaky finishing salt.
   3. Drizzle with a touch of liquid honey, and let the sweet and savory symphony commence.

   Savor the delightful complexity and textural variation of your Honey-Rosemary Air Fryer Eggplant & Zucchini Medley, and prepare to be showered with praise from friends and family alike.