Air Fryer Recipe
Cheesy Pesto Stuffed Aubergine
These cheesy pesto stuffed aubergines are just right for the air fryer, giving you a comforting but smart little dish with a creamy middle and a crisped-up outside.
Ingredients
- 2 large aubergines
- 150g ricotta cheese
- 100g grated mozzarella cheese
- 50g parmesan cheese, finely grated
- 100g basil pesto
- 1 clove garlic, minced
- Salt and black pepper
- Olive oil for brushing
Method
- Cut the aubergines in half lengthways and scoop out the flesh, keeping a 1cm thick border. Finely chop the scooped-out flesh.
- In a large bowl, combine the chopped aubergine flesh with the ricotta cheese, half of the mozzarella, parmesan cheese, pesto, minced garlic, salt, and pepper.
- Spoon the mixture back into the aubergine halves, then scatter the remaining mozzarella over the top.
- Preheat the air fryer to 190°C (374°F). Brush the outside of the aubergine skins with olive oil, then set them in the air fryer basket.
- Air fry for 15–20 minutes, or until the tops are golden and bubbling.
- Leave the aubergines to rest for a few minutes before serving. Finish with fresh basil, if desired.
Why this works in an air fryer
Aubergine’s spongy flesh collapses as its water steams off, while the oiled skin and exposed cheese brown in the air fryer’s fast convection. Ricotta keeps the filling moist, pesto supplies fat for heat transfer, and parmesan boosts savoury browning without making the centre runny.
Equipment notes
Assumes a 5–6 litre basket holding 4 aubergine halves in a single layer with gaps; in a single-drawer model cook in batches if they touch, while in a dual-zone fryer split 2 halves per drawer, swap drawers or shake positions at 10 minutes, and expect 2–4 minutes extra if both zones are running.
Common pitfalls
- Watery puddle around the filling after 15 minutes? The scooped aubergine flesh was too coarse or under-seasoned; chop it finely and salt it lightly for 5 minutes, then squeeze before mixing next time.
- Tops browned but aubergine border still firm when pierced? The halves are too thick or the basket is running hot; cover loosely with foil, drop to 170°C and cook another 5–8 minutes.
- Mozzarella sliding off in oily patches? The filling is overfilled or too wet from pesto; keep the mound just level with the rim and use a thicker pesto or stir in an extra spoonful of parmesan.
- Skin leathery rather than crisp at the edges? The outside was dry of oil or the halves were touching; brush the skins generously and leave airflow space around each half.
Variations & substitutions
- Use goat’s cheese instead of ricotta for a sharper filling; it softens faster, so start checking the topping after 12 minutes.
- Swap basil pesto for red pepper pesto; it is usually sweeter and wetter, so add a little extra parmesan to help the filling set.
- Add chopped sun-dried tomatoes or olives; they intensify saltiness, so reduce added salt and expect slightly darker browning on top.
- Use courgettes instead of aubergines for a lighter version; they cook faster and release more water, so air fry for about 10–14 minutes and avoid overfilling.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 6–8 minutes until hot through and the cheese has re-melted.
Nutrition
Calories: 250
