Tender roasted eggplant filled with a tasty lentil and tomato-based filling and sprinkled with fetta and parmesan for a delicious vegetarian dinner.
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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 180˚C/350˚F for 3 minutes.
Taking care, place eggplant shells, cut-side up, in the air fryer basket; at 180˚C/350˚F, 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 180˚C/350˚F, cook for 8 minutes until browned lightly and tender.
Serve stuffed eggplant scattered with extra oregano leaves.
