Stuffed Eggplant

• 2 x medium eggplant (ideally 15cm long so they fit snug in the EasyFry Grill and Steam)
• 3 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 200g crushed tomatoes
• 1/2 cup cooked rice
• 3 sprigs dill and parsley, finely chopped plus extra to garnish
• 3/4 cup panko bread crumbs
• 2 tablespoons grated parmesan
• 40g walnuts, chopped
• Zest 1 lemon
• 100g fetta, crumbled (optional)
• Salt and pepper

#TefalFestiveFeast #EasyFry #healthy #quickandeasy #airfryer

Great as a vegetarian main or as a side, this tasty stuffed eggplant recipe makes use of the steam and air fry function of the all new Easy Fry Grill and Steam making it a quick and easy meal to put together.

1. Arrange the eggplant on the standard plate in the appliance, skin side down. Cook in STEAM mode for 15-20 minutes or until the eggplant are soft.

2. In the meantime, heat 2 tablespoons of oil in a frypan and add the onion and garlic, salt and pepper and fry until soft with little colour. Then add the crushed tomatoes and bring to the boil for 4-5 minutes. Remove off the heat and add the rice and herbs.

3. Carefully lift out the eggplant and, using a spoon scoop out the flesh to hollow out. Roughly chop the eggplant flesh and stir through the onion mixture. Season again with salt. Spoon back into the hollowed-out eggplant.

4. Mix breadcrumbs with walnuts, parmesan, lemon zest and remaining oil. Sprinkle over the top of the eggplant and return to the basket. Cook on AIRFRY mode for 15 minutes or until golden.

5. Serve with a sprinkle of fetta and extra herbs.