Air Fryer Dilly-Roasted Japanese Eggplant and Squash

Why make this recipe

Air Fryer Dilly-Roasted Japanese Eggplant and Squash is a delightful and healthy dish that is simple to make. The air fryer gives the vegetables a crispy texture, while the dill adds a fresh flavor. It’s a great way to enjoy a nutritious meal or side dish without using much oil. Plus, it’s quick to prepare, making it perfect for busy weeknights!

How to make Air Fryer Dilly-Roasted Japanese Eggplant and Squash

Ingredients:

• 1 Japanese eggplant, sliced into 1/4-inch rounds
• 1 yellow squash, sliced into 1/4-inch rounds
• 1/3 cup oil and vinegar salad dressing, such as Newman’s Own Classic Oil and Vinegar Salad Dressing
• 1/2 teaspoon freeze-dried dill

Directions:

1. Preheat an air fryer to 400 degrees F (200 degrees C).
2. Place the eggplant and squash rounds into a large mixing bowl.
3. Add the salad dressing and dill. Toss until everything is evenly combined.
4. Put the veggie mixture into the basket of the air fryer.
5. Cook for 4 minutes, shake the basket, and then cook for another 4 minutes.

How to serve Air Fryer Dilly-Roasted Japanese Eggplant and Squash

You can serve this dish warm as a side with grilled chicken, fish, or steak. It also works great on its own as a light snack. You can garnish it with fresh herbs or even a squeeze of lemon for added flavor.

How to store Air Fryer Dilly-Roasted Japanese Eggplant and Squash

If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply pop them back in the air fryer for a few minutes until warmed.

Tips to make Air Fryer Dilly-Roasted Japanese Eggplant and Squash

• Ensure the vegetable slices are uniformly cut to help them cook evenly.
• You can adjust the amount of dill to your taste. Add more if you love its flavor!
• If you prefer a crunchier texture, you might want to extend the cooking time by a minute or two.

Variation

You can switch up the vegetables! Try using zucchini or bell peppers instead of squash, or add some cherry tomatoes for a colorful addition.

FAQs

Q: Can I use a regular oven instead of an air fryer?
A: Yes, you can roast the vegetables in a regular oven. Preheat the oven to 425 degrees F (220 degrees C) and roast for about 15-20 minutes, turning halfway through.

Q: Is this dish suitable for meal prep?
A: Absolutely! You can make this dish ahead of time, store it in the fridge, and enjoy it throughout the week.

Q: Can I add other herbs or spices?
A: Yes, feel free to experiment with your favorite herbs or spices! Garlic powder or Italian seasoning can be great additions.

Air Fryer Dilly-Roasted Japanese Eggplant and Squash

A delightful and healthy dish that features crispy vegetables flavored with dill, perfect as a meal or side dish for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4 servings

Course: Side Dish, Vegetable

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 whole Japanese eggplant, sliced into 1/4-inch rounds
• 1 whole yellow squash, sliced into 1/4-inch rounds

Dressing

• 1/3 cup oil and vinegar salad dressing, such as Newman’s Own Classic Oil and Vinegar Salad Dressing
• 1/2 teaspoon freeze-dried dill

Method

 

Preparation

1. Preheat an air fryer to 400 degrees F (200 degrees C).
2. Place the eggplant and squash rounds into a large mixing bowl.
3. Add the salad dressing and dill. Toss until everything is evenly combined.

Cooking

1. Put the veggie mixture into the basket of the air fryer.
2. Cook for 4 minutes, shake the basket, and then cook for another 4 minutes.

Notes

Ensure the vegetable slices are uniformly cut to help them cook evenly. Adjust the amount of dill to your taste. For a crunchier texture, extend the cooking time by a minute or two. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.