Tender air fryer-roasted eggplant filled with a tasty lentil and tomato-based filling and sprinkled with fetta and parmesan. It’s a truly delicious vegetarian dinner, and one you’ll want to make again and again.
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Ingredients
Method
Using a small, sharp knife, score the cut side of eggplant halves in a diamond pattern without cutting all the way through, then season with salt. Place, cut-side down, on a wire rack for 30 minutes; rinse and pat dry with paper towel. Using a teaspoon, scoop out eggplant flesh, leaving a 1cm (1/2in) thick shell. Finely chop eggplant flesh. Spray eggplant shells with cooking spray.
Preheat a 7-litre air fryer to 180ËšC/350ËšF for 3 minutes.
Taking care, place eggplant shells, cut-side up, in the air fryer basket; at 180ËšC/350ËšF, cook for 12 minutes until softened.
Meanwhile, heat oil in a large frying pan over medium-high heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin and paprika; cook, stirring, for 1 minute or until fragrant. Add eggplant flesh; cook, stirring occasionally, for 5 minutes or until tender. Add lentils and tomatoes; bring to a simmer. Stir in oregano then season. Cool for 5 minutes. Stir half the fetta into lentil mixture.
Transfer eggplant shells to a plate; spoon lentil mixture into shells, then sprinkle with parmesan and remaining fetta. Spray lightly with cooking spray.
Taking care, place stuffed eggplants in the air fryer basket; at 180ËšC/350ËšF, cook for 8 minutes until browned lightly and tender.
Serve stuffed eggplant scattered with extra oregano leaves.
How to cook eggplant in air fryer
If you follow this recipe, you’ll end up with tender, soft eggplant halves. When cutting into the halved eggplants in step 1, be careful not to cut all the way through to the skin. Remember to spray the eggplant halves with cooking oil spray before placing in the air fryer basket, to help prevent the skin from sticking.
