This stuffed air fryer aubergine is a vibrant, healthy dish that captures the essence of summer. The rich, creamy texture of the aubergine pairs beautifully with a spicy vegetable filling, creating a delightful contrast of flavours. The apricots add a touch of sweetness that perfectly complements the savoury elements, while the pomegranate seeds bring a burst of freshness and a satisfying crunch. The dish is finished with a drizzle of saffron yogurt sauce, adding a touch of creaminess and elegance. This stuffed aubergine is not only a feast for the taste buds but also a visual delight, with its colourful and eye-catching presentation.
Incorporating aubergine into your meals is a fantastic way to enjoy a nutritious and versatile vegetable. Aubergine, or eggplant as it’s known in the U.S., is low in calories and packed with fibre, which aids digestion and helps keep you feeling full. This makes it a great option for anyone looking to maintain a healthy weight or simply enjoy a balanced meal. Aubergines are also rich in essential vitamins and minerals. They provide a good dose of vitamin C, which supports the immune system and helps with wound healing. Additionally, aubergines contain vitamin K, which is crucial for bone health and blood clotting, and B vitamins, which are vital for energy production and maintaining healthy brain function.
Beyond its vitamins, aubergine is also packed with antioxidants, particularly in its skin, which help protect the body’s cells from damage. The high water content in aubergines is another benefit, aiding hydration and promoting healthy skin.
Whether served as a lunch, side, or main, it offers a burst of flavours, textures, and health benefits, making it a perfect addition to your meal rotation.
PREP 10 minutes
COOK 20 minutes
KIT you will need an air fryer and mixing bowl
Ingredients for air fryer aubergine
I aubergine, halved lengthways
I red onion, peeled and roughly chopped
A red pepper, deseeded and roughly chopped
1 teaspoon of harissa paste
1 courgette, roughly chopped
A handful of dried apricots
2 tablespoons of pomegranate seeds, to garnish
Coriander
Olive oil spray, to cook
For the saffron and yoghurt sauce:
120ml of low-fat Greek yogurt
A pinch of saffron (optional)
Method
Begin by roughly chopping your courgette, onion, and red pepper into small, dice-sized pieces. Place all the chopped vegetables into a large mixing bowl. Add a teaspoon of harissa paste to the bowl, along with a drizzle of olive oil, and season generously with salt and pepper. Give everything a good stir to make sure the vegetables are evenly coated in the seasoning and harissa paste.
Next, take your aubergine and slice it lengthways down the middle. Then carefully scoop out the middle of each half, creating little boats to hold your filling. So spoon the seasoned vegetable mixture into each aubergine half, pressing it down slightly so they are nicely filled.
Place the filled aubergine boats into your air fryer drawer, leaving the crisper trays in to allow the air to circulate better. Lightly spray the tops of the stuffed aubergines with a little olive oil. Set your air fryer to 180°C and cook for around 15 to 20 minutes. Keep an eye on them towards the end of cooking – you’re looking for the aubergine to be tender and the vegetables to be cooked through and slightly caramelised.
While your stuffed aubergines are cooking, you can prepare a simple saffron yoghurt dip. If using saffron, soak a pinch of it in two tablespoons of boiling water for a few minutes to release its flavour and colour. Place the yoghurt into a small serving bowl, season it with salt and pepper, and stir in the saffron water until well combined.
So once the aubergines are ready, transfer them carefully to serving plates. Then scatter over some pomegranate seeds and a handful of fresh coriander leaves for a pop of colour and freshness. Serve immediately, with the saffron yoghurt dip on the side for drizzling or dipping.
Tips for Air Fryer Aubergine
1. Choose the right aubergines
Look for firm, medium-sized aubergines with smooth, shiny skin. Smaller or medium ones tend to be less bitter and have fewer seeds, making them perfect for stuffing.
2. Prep aubergines properly
Slice the aubergine in half lengthwise and scoop out most of the flesh to create a cavity. Be careful not to scoop too deep so the shell holds together during cooking.
3. Salt to reduce bitterness
Sprinkle the cut aubergine halves with salt and let them sit for 15-20 minutes. This draws out any bitterness and excess moisture, preventing soggy results. Rinse and pat dry before stuffing.
4. Pre-cook the filling
Whether using minced meat, chickpeas, vegetables, or grains, cook the filling ingredients beforehand to ensure everything is tender and well-seasoned. This also helps reduce overall cooking time.
5. Don’t overfill
Fill the aubergine halves generously but avoid packing them too tight. Overstuffing can cause uneven cooking and messy overflow.
6. Use a little oil
Brush the aubergine shells lightly with olive oil to promote browning and prevent sticking in the air fryer basket.
7. Preheat the air fryer
Set your air fryer to 180°C (356°F) and preheat for 2–3 minutes. This helps cook the aubergines evenly and develop a lovely roasted flavour.
8. Cook with the basket uncovered
Place the stuffed aubergines in the basket in a single layer. Cook for about 15–20 minutes until the shells are tender and the filling is heated through and browned on top.
9. Add cheese or breadcrumbs near the end
If you want a cheesy or crispy topping, sprinkle grated cheese or breadcrumbs over the filling during the last 3-5 minutes of cooking.
10. Serve warm with fresh herbs
Finish with chopped parsley, coriander, or a drizzle of yogurt or tahini for extra freshness and creaminess.
Similar recipes
So if you love these easy air fryer stuffed aubergine you may also enjoy my air fryer stuffed pears recipe
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