Cut the eggplant, potatoes, and sweet onion into bite-size pieces.

Toss the vegetables with 1 tbsp olive oil and mixed seasoning.

Air-fry the seasoned vegetables at 200°C / 390°F until browned and tender, about 20 to 25 minutes.

Split each lobster tail shell lengthwise and loosen the meat into a butterfly shape.

Mix softened butter with garlic, paprika, salt, chili pepper, and 1 tbsp honey.

Brush the garlic-paprika butter over the lobster meat and roast at 200°C / 390°F for 10 minutes.

Halve and pit the peaches, then brush them with 1 tbsp olive oil, 1 tbsp honey, and vanilla extract.

Rub almond flour, pistachios, butter, and brown sugar together to form coarse crumble.

Roast the peaches with the crumble topping until soft and golden, about 10 minutes.

Plate the hot lobster tails with grilled vegetables and serve the roasted peaches for dessert.