Creamy Air Fryer Baba Ganoush

Prepare the eggplant by sprinkling both sides with salt and allowing it to sit for 20-30 minutes, which will help draw out excess moisture. Next, gently pat the eggplant dry with paper towels to remove any remaining moisture.

Preheat your air fryer to 400 degrees Fahrenheit (200 degrees Celsius), as this will help create a crispy exterior on the eggplant.

Brush both sides of the cut eggplant with 1 tablespoon of olive oil, making sure to coat it evenly. Then, take a garlic bulb and carefully remove the top 1/4 inch to expose the cloves. Brush the exposed garlic cloves with 1/2 tablespoon of olive oil, taking care not to waste any.

Wrap the garlic bulb in aluminum foil and place it alongside the eggplant in the air fryer basket. This will help infuse the eggplant with a rich, savory flavor.

Cook the eggplant and garlic in the preheated air fryer for 15-20 minutes, or until they are tender and the eggplant has turned a deep golden brown color. Remove them from the air fryer and allow them to cool for about 10 minutes.

Take the cooked eggplant flesh and place it into a food processor bowl. Add 4 tablespoons of tahini, 2 tablespoons of lemon juice, the reserved roasted garlic cloves, and the remaining 4 tablespoons of olive oil. Pulse the mixture until it reaches a moderately smooth consistency.

Finally, top your eggplant mixture with crumbled feta cheese, chopped parsley, and a sprinkle of lemon zest to add a burst of citrus flavor.