Comida de la nevera
Air Fryer Eggplant with Mozzarella
A whole eggplant baked until soft, then topped with a garlicky tomato and parsley filling, olives and melting mozzarella. Sweet chili sauce adds a gentle kick. This cosy vegetarian dish is simple, healthy and satisfying enough to serve as a light dinner on its own.
What you'll need.
- 1 large eggplant
- Olive oil
- Garlic cloves, chopped
- Fresh parsley
- Sweet chili sauce
- Tomato paste
- Olives, sliced
- Mozzarella
- Oil for frying
- Salt and pepper
How to make it.
- Make deep cuts across the eggplant, brush with olive oil and season with salt and pepper.
- Air fry for 20 minutes at 180°C (350°F) until soft.
- Meanwhile, fry the chopped garlic in a little oil, then stir in the sweet chili sauce, tomato paste and chopped parsley.
- Spoon the filling over the eggplant, working it into the cuts, and top with sliced olives and mozzarella.
- Air fry for 10 more minutes at 180°C (350°F) until the cheese melts.
My tips.
Choose a heavy, glossy eggplant: it will be sweeter and less bitter. If you do not have sweet chili sauce, a spoonful of honey with a pinch of chili flakes in the tomato mix works nicely.
Good to know.
Can I make it ahead?
The filling keeps for two days in the fridge, so you can bake the eggplant and finish the dish fresh.
Can I use the oven instead?
Yes, bake at the same temperature, adding about 10 extra minutes for the first stage.
Is it vegan-friendly?
Skip the mozzarella or use a plant-based cheese and it is fully vegan.
Prep 10 min · Cook 30 min · Total 40 min · Serves 2
Nutrition.
~230 kcal · Protein 9 g · Fat 15 g · Carbs 16 g (approximate, calculated automatically)
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