👨🍳 Method
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1
Prick the eggplant several times with a fork.
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2
Set the air fryer to 200°C and cook the eggplant for 25-30 minutes until the skin turns black and the flesh is soft.
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3
Let the eggplant cool for 5 minutes, cut it in half and scoop out the soft flesh.
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4
Mix the eggplant flesh with tahini, lemon juice and minced garlic until a smooth paste forms.
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5
Add olive oil and mix well.
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6
Season with salt and pepper.
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7
Transfer to a bowl, make a small well in the center and pour olive oil into it.
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8
Garnish with paprika powder, parsley and sliced garlic.
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