Spicy Eggplant and Rice Stir-Fry

1.Preheat your air fryer to 360°F (180°C).

2.In a large mixing bowl, toss the diced eggplant and potato with 1 tablespoon of olive oil, 1/2 teaspoon salt, and half of the Italian seasoning. Set aside.

3.In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.

4.While the rice cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until translucent.

5.Add the minced garlic, red chili flakes, smoked paprika, black pepper, and the remaining Italian seasoning to the onions. Stir and cook for 1 minute until fragrant.

6.Add the seasoned eggplant and potato mixture to the skillet. Cook, stirring occasionally, for about 10-12 minutes until the vegetables are tender and slightly caramelized. If the mixture starts to stick, add a splash of water to deglaze the pan.

7.Once the vegetables are cooked, add the cooked rice to the skillet. Stir well to combine all ingredients and heat through for 2-3 minutes.

8.Taste and adjust seasoning with additional salt or chili flakes if desired.

9.Transfer the spicy eggplant and rice stir-fry to serving plates. Garnish with freshly chopped basil leaves and, if using, a sprinkle of grated Parmesan cheese for a savory finish.

10.Serve immediately as a hearty vegetarian main dish.