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


  • 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
  • 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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