Name: Air fryer crispy chickpea-stuffed aubergines with whipped feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 2
Ingredients: 2 small aubergines; 400g tin chickpeas, drained; 1 tbsp extra-virgin olive oil; ½ tsp ground cumin; ½ tsp smoked paprika; 75g feta; 80g thick greek yogurt; Squeeze lemon juice, plus wedges to serve; Small handful flatleaf parsley, finely chopped; 3 tbsp extra-virgin olive oil; 1 red chilli, finely chopped; 3 garlic cloves, finely chopped; 1 tsp nigella seeds; ½ tsp fennel seeds, lightly crushed; 1 tbsp pine nuts; Finely grated zest ½ lemon; Air fryer

Air fryer crispy chickpea-stuffed aubergines with whipped feta

Air fryer crispy chickpeas are stuffed into aubergines and served with whipped feta in this delicious dinner for two. Easy vegetarian meal: Creamy whipped feta, crispy chickpeas and meltingly tender aubergine are a gentle, dreamy combination that’s taken to the next level by a drizzle of crispy chilli oil with Mediterranean flavourings. Quick air fryer recipe: Cooking the chickpeas and aubergine in the air fryer saves time (see below for how to cook the recipe in the oven) and delivers a mix of extra-crunchy and super-soft textures. The whipped feta comes together fast in a blender, too. Be A Better Cook tip: Cooking the crispy chilli oil gently lets the ingredients gradually soften, then crisp up while also infusing the oil with their flavours, so keep it on a low-medium heat and stir every now and then. Browse more brilliant air fryer meals.

Gluten-freeVegetarian

Serves2

Hands-on20 min

Oven30 min

DifficultyEasy

Method

Heat the air fryer to 180°C. Use a fork to pierce the aubergines in a few places, then rub ½ tbsp of the olive oil all over them. Cook in the air fryer for 15 minutes.

Put the chickpeas in a bowl, add the cumin, paprika, a good pinch of salt, some freshly cracked black pepper and ½ tbsp of the oil, then toss to coat. Use tongs to lift the aubergines out of the air fryer basket, then add the chickpeas to the basket. Turn the aubergines over and put back on top of the chickpeas. Cook for 10-12 minutes more, shaking halfway to move the chickpeas around, until the aubergines are so tender they’re on the verge of collapse.

Meanwhile, put all of the chilli crisp ingredients except the lemon zest in a small pan over a low-medium heat. Cook gently for about 10 minutes (see Be A Better Cook tip) until fragrant and the garlic and chilli are soft. Pour into a bowl, then stir in the lemon zest and a pinch of salt (see Don’t Waste It tip).

For the whipped feta, put the feta and yogurt in a small blender or food processor and whizz until smooth. Season with salt and a squeeze of lemon juice.

Spread the feta on 2 serving plates. Top each with an aubergine, then split open with a knife. Scatter over the chickpeas, then spoon over the chilli crisp. Serve with lemon wedges for squeezing.

Per serving (Serves 2)

Calories

691kcals

Fat

43g (12g saturated)

Protein

26g

Carbohydrates

39g (7.9g sugars)

Fibre

21g

Quick wins, tips & make ahead

Don’t Waste It: The oil can be stored in a jar at cool room temperature for up to a week if there are any leftovers. If you have leftover feta (unwhipped), you could marinate it in the chilli oil. Add it to the jar, topping up with more oil if needed to cover, then keep in the fridge for up to 3 weeks – it will keep the feta fresh and infuse it with the flavour.