Another day, another air fried vegetable.

I can’t even tell you how excited I was to find japanese eggplants in my CSA box this week. I just love japanese eggplants. They are so much more less acidic than the traditional eggplant (although you should still salt them ahead of time) and almost buttery in their consistency.

It’s the perfect partner to pair with italian squash, which are milder and more buttery than zucchini.

Ingredients:

1 japanese eggplant, top and bottom removed, cut into 2 inch fry-like pieces

2 italian squash, top and bottoms removed, cut into 2 inch fry-like pieces

salt

1/4 cup evoo

3/4 teaspoon salt

Directions:

Toss vegetables with large amounts of salt, and let sit for 1 hour. Rinse salt off and pat dry.

Toss with evoo and 3/4 tsp salt.

Preheat air fryer to 425.

Air fry for 20 minutes.

I recommend serving with romesco sauce.