A fancy yet simple eggplant bruschetta made with olive oil, almond milk ricotta, roasted cherry tomatoes, balsamic glaze, and basil. The eggplant is sliced, seasoned, and baked in the air fryer, creating a delicious dish that's easy to prepare.
1: Slice the eggplant and spray with olive oil and salt.
2: Air fryer bake the eggplant at 400°F for 20 minutes.
3: Top the baked eggplant with almond milk ricotta, roasted cherry tomatoes, balsamic glaze, and basil.
4: Slice the cherry tomatoes and coat them with olive oil and sea salt.
5: Put the cherry tomatoes in the air fryer at the same time as the eggplant for 8-10 minutes.
