Air Fryer Dilly-Roasted Japanese Eggplant and Squash
I came up with this air fryer dilly-roasted Japanese eggplant and squash recipe after I had an abundance of Japanese eggplant and yellow squash in my garden. The great thing about Japanese eggplant is that you don't have to peel it. You can also use zucchini instead of yellow squash.
Ingredients
- 1 Japanese eggplant
- 1 yellow squash
- 0.33 cups oil and vinegar salad dressing
- 0.5 teaspoons dried dill
Instructions
-
1
Preheat an air fryer to 400 degrees F (200 degrees C).
-
2
Place eggplant and squash rounds into a large mixing bowl. Add salad dressing and dill. Toss until evenly combined.
-
3
Place veggie mixture into the basket of the air fryer. Cook 4 minutes, shake, and cook 4 minutes more.
Nutrition Facts
Per serving
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