Trout with Roasted Eggplant and Red Pepper Salad

INSTRUCTIONS

1. Select Roast, setting the temperature to 400°F / 205°C and time to 25 minutes.
2. Pierce the eggplant with a small knife at several points.
3. When the basket is hot, add eggplant and close the basket. After 10 minutes, rotate the eggplant and add the red pepper next to it in the air fryer basket.
4. When the cooking time ends, leave eggplant and red pepper in the unit for 10 minutes.
5. Take the food out and rinse the basket. Dry the air fryer basket completely and place it back inside the unit.
6. Select Roast, setting the temperature to 400°F / 205°C and time to 15 minutes.
7. While the unit heats up, season the trout with salt, black pepper and some olive oil. Once hot, place the trout in the air fryer basket.
8. While the trout cooks, peel, deseed, and dice the red pepper. Then, cut the eggplant lengthwise from one side. Scoop out the flesh and dice.
9. For the salad, mix red pepper, eggplant, parsley, onion, garlic, lemon juice, balsamic vinegar, 1 teaspoon of salt and 2 teaspoons of olive oil in a bowl. Taste and adjust seasoning.
10. When the trout is nicely cooked, slice and serve with salad. Enjoy!