Air-fried Eggplant mixed with Lettuce, tomatoes, and onions and dressed with a yogurt-based zesty creamy dressing, this salad is definitely a keeper. Very easy and quick to make.
Cut eggplants into wedges about 11/2 inches long and 1/3 inch thick.
Add them to the air fryer (you can deep/shallow fry too). Spray with cooking oil. Flip and spray again. Toss them to ensure every piece of eggplant is coated with oil.*
Air-fry on 375F for 6 minutes. Flip eggplant pieces and air-fry for another 6 minutes or until eggplants turn brown on the outside and soft on the inside. Total of 10 - 12 minutes. (time may vary depending on the air-fryer. adjust the time accordingly).
Add yogurt to a large bowl and whisk until the texture become smooth. Add black pepper, garlic, salt, and lime juice and mix. Taste and adjust the seasonings to your taste.
Add fried eggplants, lettuce, onion, tomatoes, and green chilies, and mix everything carefully. Serve immedietely. (If you're planning to serve it later, mix the salad ingredients with the dressing just before you're serving.)