Eggplants with Feta and Olives
45 min
The eggplant halves roast until soft while the filling of slow-cooked onion and feta comes together in a pan. Olives, walnuts and balsamic glaze finish it.
Ingredients
2 servings
Eggplant(halved lengthwise)2 pcs
Onion(cut into thin slivers)2 pcs
Feta(crumbled)200 g
Olive oil4 tbsp
Dried herbs1 tsp
Olives(in rings)60 g
Walnuts(chopped)40 g
Balsamic glaze1 tbsp
Instructions
1
Score the flesh of the eggplant halves in a criss-cross without cutting the skin and drizzle with olive oil.
2
Put them in the basket cut side up and cook at 180 °C (356 °F) for 20 minutes.
3
Soften the onion in olive oil in a pan, add the feta and herbs and warm through into a creamy mixture.
4
Spoon the filling onto the eggplants and return to the air fryer for 8 minutes at 180 °C (356 °F).
5
Scatter with olive rings and chopped walnuts and drizzle with balsamic glaze.