Air Fryer Recipe
Spiced Lentil Stuffed Aubergine
Aubergine halves are perfect for the air fryer, as they soften into a creamy texture while the ridges brown nicely. The air fryer’s efficient convection helps the lentil filling thicken on top, making it a great choice for this dish.
Ingredients
- 2 medium-large aubergines, about 650–750g total
- 2 tbsp olive oil, plus 1 tsp for the filling if needed
- 1 small onion, finely diced, about 120g
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 x 400g tin green or brown lentils, drained and rinsed, about 240g drained weight
- 150g passata or finely chopped tinned tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼–½ tsp chilli flakes, to taste
- ½ tsp fine sea salt, plus extra for the aubergines
- Freshly ground black pepper
- 1 tbsp lemon juice, plus wedges to serve
- 15g fresh parsley or coriander, chopped
- 30g crumbled feta, optional
- 2 tbsp Greek yoghurt or tahini sauce to serve, optional
Method
- Halve the aubergines lengthways, keeping the stalk end attached if desired.
- Score the flesh in a 1cm diamond pattern, cutting deeply but not through the skin.
- Brush the cut sides with 1½ tbsp olive oil and season with a pinch of salt.
- Place cut-side up in the air-fryer basket and cook at 180°C for 14–18 minutes until soft.
- While aubergines cook, heat ½ tbsp oil in a frying pan over medium heat, add onion and cook for 5–6 minutes until translucent.
- Add garlic, tomato purée, cumin, coriander, smoked paprika, cinnamon, and chilli flakes. Cook for 1 minute, stirring constantly.
- Stir in drained lentils and passata. Simmer for 5–7 minutes until thick.
- Season with salt, pepper, and lemon juice.
- Remove aubergines from air fryer, press cooked flesh down slightly to make a shallow hollow.
- Chop any loosened aubergine flesh and stir into lentils. Fold through most of the chopped herbs.
- Spoon lentil mixture over aubergine halves, pressing into scored flesh. Sprinkle with feta if using.
- Return stuffed aubergines to air fryer and cook at 175°C for 6–8 minutes until hot throughout.
- Rest for 3 minutes before serving with remaining herbs, lemon wedges, and yoghurt or tahini sauce.
Nutrition
Calories: 250
