Air Fryer Turkish-Style Stuffed Aubergine with Saffron and Yoghurt Dip
This quick air fryer dish features aubergines stuffed with harissa-spiced courgettes and red pepper, topped with a cooling saffron yoghurt.
From the book
This is a really versatile recipe that is perfect for when you have a glut of vegetables on hand and want something fresh and vibrant. Feel free to swap out the red pepper or courgette for some mushrooms or carrots, or anything else you have to hand! The harissa brings an earthy spice to the dish that I love, but feel free to adjust the amount used to suit the tastes of the people that you’re cooking for.
|1||aubergine, halved lengthways|
|1||red onion, roughly chopped|
|1||red pepper, deseeded and roughly chopped|
|1||courgette, roughly chopped|
|1 tsp||harissa paste|
|1 tbsp||olive oil|
|olive oil spray, to cook|
|2 tbsp||pomegranate seeds, to garnish|
|Small bunch of||fresh coriander, leaves picked and chopped, to garnish|
|sea salt and freshly ground black pepper|
|For the saffron and yoghurt sauce:|
|Pinch of||saffron (optional)|
|120ml||low-fat Greek yoghurt|
You will need: an air fryer.
Lay your aubergine halves, cut-side up, on a board and use a spoon to scoop out the flesh to make boat shapes. The aim is to make a well just large enough to hold the other vegetables, so don’t try and remove all of the aubergine flesh.
Roughly chop the scooped-out aubergine flesh, then add to a large bowl along with the chopped red onion, red pepper and courgette.
Add the harissa paste and olive oil to the bowl with the vegetables and give everything a good mix to combine, ensuring that all of the vegetables are well coated. Season with salt and pepper and stir again.
Spoon the vegetable mixture into the hulled aubergine halves, piling them up nice and high to make a generous portion.
Transfer the filled aubergine boats to the air fryer, spray with a little olive oil and cook at 180°C for 15–20 minutes, until all of the vegetables are tender.
While the aubergines are cooking, make the saffron dip by soaking the saffron in 2 tablespoons of boiling water for a couple of minutes, if using. Put the yoghurt in a serving bowl, season with salt and pepper and pour over the bloomed saffron mixture. Stir to combine.
Transfer the cooked aubergines to serving plates, scatter with pomegranate seeds and fresh coriander, then serve hot, with the saffron and yoghurt sauce alongside.