Instant Vortex Air Fryer – Trout with Roasted Eggplant and Red Pepper Salad
Servings Prep Time
1serving 5minutes
Cook Time Passive Time
40minutes 10minutes
Servings Prep Time
1serving 5minutes
Cook Time Passive Time
40minutes 10minutes
Ingredients
  • 1 Eggplant
  • 1 Red Shepherd Pepper
  • 0.54lb Rainbow Troutfillet
  • 1/4cup diced onion
  • 1/2cup parsleyminced
  • 1tsp salt
  • 1tsp balsamic vinegar
  • 4tsp olive oil
  • 1tbsp lemon juice
  • 1 garlic cloveminced (optional)
Instructions
  1. Select Roast, set the temperature to 400°F and time to 25 minutes.
  2. Pierce eggplant with a small knife from several points.
  3. When the basket is hot, add eggplant and close the basket.
  4. After 10 minutes, turn eggplant and add red pepper next to eggplant.
  5. When the cooking time ends, leave eggplant and red pepper in the unit for 10 minutes.
  6. Then take the food out, and rinse the basket. Dry the air fryer basket completely and place it back inside the unit.
  7. Select Roast, set the temperature to 400°F and time to 15 minutes.
  8. Season trout with salt, black pepper and some olive oil.
  9. When the unit is hot place trout in the basket.
  10. Peel, take the seeds out and dice the red pepper.
  11. Cut eggplant lengthwise from one side. Scoop out the flesh and dice.
  12. For the salad, mix red pepper, eggplant, parsley, Onion, garlic, lemon juice, balsamic vinegar, 1 tsp salt and 2 tsp olive oil in a bowl. Taste and adjust seasoning.
  13. When the trout is nicely cooked, slice and serve with salad.