Dip de Berenjena
Directions
- 1Pierce the eggplant.
- 2Place the eggplant in the air fryer with a little bit of olive oil and cook for 20 minutes at 190°C or until tender.
- 3Remove and wrap it in plastic wrap.
- 4Extract all the eggplant from the skin.
- 5Chop the eggplant.
- 6Add yogurt, garlic, salt, and pepper.
- 7Mix well.
- 8Transfer to your plate and decorate to taste.
- 9Add olive oil.
- 10Garnish with green onions and sesame seeds.
Ingredients
- 1 large berenjena
- 1 cda aceite de oliva virgen extra
- 1 diente ajo
- 2 cdas yogur griego
- 1 pizca sal
- 1 pizca pimienta
- cebolla tierna
- sésamo negro
Equipment
air fryerbowlscissorsplate
Tips
- To easily peel the eggplant, wrap it in plastic film after air frying.