How to make lentil-stuffed eggplant in your air fryer

A tasty vegetarian meal made easy.

  • 50 mins cooking
  • Serves 4
  • Print
Tender roasted eggplant filled with a tasty lentil and tomato-based filling and sprinkled with fetta and parmesan for a delicious vegetarian dinner.
Looking for more eggplant recipes or more airfryer recipes?


  • 2 large eggplants (1kg), halved lengthways
  • 2 tsp table salt
  • olive oil cooking spray
  • 1 tbsp extra virgin olive oil
  • 1 medium onion (150g), chopped finely
  • 2 cloves garlic, crushed
  • 1 ground cumin
  • 1 smoked paprika
  • 400 grams can brown lentils, drained, rinsed
  • 400 grams can cherry tomatoes
  • 1/4 cup chopped oregano leaves
  • 100 grams fetta, crumbled
  • 1/3 cup (25g) finely grated parmesan
  • to serve: extra oregano leaves


  • 1
    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.
  • 2
    Preheat a 7-litre air fryer to 180˚C/350˚F for 3 minutes.
  • 3
    Taking care, place eggplant shells, cut-side up, in the air fryer basket; at 180˚C/350˚F, cook for 12 minutes until softened.
  • 4
    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.
  • 5
    Transfer eggplant shells to a plate; spoon lentil mixture into shells, then sprinkle with parmesan and remaining fetta. Spray lightly with cooking spray.
  • 6
    Taking care, place stuffed eggplants in the air fryer basket; at 180˚C/350˚F, cook for 8 minutes until browned lightly and tender.
  • 7
    Serve stuffed eggplant scattered with extra oregano leaves.

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