Crispy Air Fryer Zucchini and Eggplant Sticks with Garlic-Dill Yogurt Sauce

Ingredients

• 1 green zucchini
• 1 purple eggplant
• Aged Grana Padano cheese or Parmesan
• Golden breadcrumbs
• Garlic
• Fresh parsley
• Extra virgin olive oil
• Sea salt
• Freshly cracked black pepper
• Garlic powder
• Dried thyme
• Fresh green dill
• Lemon
• Greek yogurt

Method

1. Slice the zucchini vertically down the center into thick, uniform sticks.
2. Treat the eggplant similarly, matching the size of the zucchini sticks.
3. Place the vegetable sticks into a large glass mixing bowl.
4. Rain olive oil over the vegetables from a height to coat them lightly.
5. Sprinkle with sea salt, black pepper, garlic powder, and dried thyme.
6. Toss the vegetables to evenly coat with oil and spices.
7. Grate the Grana Padano cheese into a bowl with golden breadcrumbs and chopped parsley.
8. Add the grated cheese mixture to the vegetables and toss to coat thoroughly, pressing down to ensure full coverage.
9. Preheat the air fryer to 180°C and set the timer for 12 minutes.
10. Arrange the coated vegetable sticks in a single layer in the air fryer basket, avoiding overcrowding.
11. Mist or brush the air fryer basket with olive oil to prevent sticking.
12. Cook the vegetable sticks for 12 minutes until golden and crispy.
13. Meanwhile, prepare the garlic-dill yogurt sauce by scooping Greek yogurt into a bowl.
14. Grate a garlic clove into the yogurt and add finely chopped dill.
15. Squeeze lemon juice into the yogurt, then drizzle with olive oil, and season with salt and black pepper.
16. Chill the sauce in the refrigerator for at least 15 minutes before serving.
17. Serve the crispy vegetable sticks with the chilled garlic-dill yogurt sauce.