Air frying eggplants and bologna

Posted on Sun 06 September 2020 in food

Eggplant chips

These cooked well but weren't that great. The eggplant skin was chewy (but no doubt full of fiber). I think this would have been great with some of the skin peeled off.

I started with three Asian eggplants. I cut them all up in 5mm thick disks.

Local eggplant

There was enough eggplant to fill the XXL air fryer.

Raw eggplant chips

I cooked the eggplant for 35 minutes at 350F, tossing every 10 minutes. Yeah, it took a while.

Eggplant chips

Despite the chewy skin, this was still a feel-good dish. It didn't taste particularly good, but I felt like I gave my jaw muscles a good workout.

Fried bologna

I fried some pork-chicken bologna. It was "Blue Ribbon" quality according to the packaging. I may have eaten bologna royalty.

It took 30 minutes at 350F to fry it all. Unfortunately, it's not something that fries well in an air fryer. It's a catch-22. If you spread them out, you create a meat barrier that blocks the airflow. If you toss them around, the slices cover eat other and won't crisp.

Final impression: tastes like hotdogs.

Bologna chips