Instant Vortex Air Fryer - Trout with Roasted Eggplant and Red Pepper Salad

By: Instant Pot Culinary Team

Instant Vortex Air Fryer - Trout with Roasted Eggplant and Red Pepper Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Roast
cuisine icon Keywords
1 serving, 30-60 min, air fryer recipe, balsamic vinegar, cook 40 min, diced onion, easy, eggplant, garlic clove, Instant Pot Culinary Team, lemon juice, modern, olive oil, parsley, prep 5 min, rainbow trout, red shepherd pepper, roast, salad, salt

prep icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon Servings
1 serving
Ingredients
  • 1 Eggplant
  • 1 Red Shepherd Pepper
  • 0.54 lb Rainbow Trout
  • 1/4 cup diced onion
  • 1/2 cup parsley
  • 1 tsp salt
  • 1 tsp balsamic vinegar
  • 4 tsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove
Instructions
  • Select Roast, set the temperature to 400°F and time to 25 minutes.
  • Pierce eggplant with a small knife from several points.
  • When the basket is hot, add eggplant and close the basket.
  • After 10 minutes, turn eggplant and add red pepper next to eggplant.
  • When the cooking time ends, leave eggplant and red pepper in the unit for 10 minutes.
  • Then take the food out, and rinse the basket. Dry the air fryer basket completely and place it back inside the unit.
  • Select Roast, set the temperature to 400°F and time to 15 minutes.
  • Season trout with salt, black pepper and some olive oil.
  • When the unit is hot place trout in the basket.
  • Peel, take the seeds out and dice the red pepper.
  • Cut eggplant lengthwise from one side. Scoop out the flesh and dice.
  • 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.
  • When the trout is nicely cooked, slice and serve with salad.
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