Air Fryer Stuffed Eggplant

This meat free dinner for two is packed with fresh veggies but what really puts it over the top is it's spicy, crisp coating of crumbs!

Ingredients:

1 medium eggplant, halved

2 tbsps olive oil, divided

1/2 cup cherry tomatoes, pierced with a knife

1/4 cup diced red onion

1/2 cup diced zucchini

1 tbsp slivered sundried tomatoes in oil

1/2 cup cooked rice

1/2 tsp smoked paprika

1/2 tsp coriander

1/2 tsp garlic powder

salt and pepper to taste

1 tsp parmesan

1 tbsp Panko

1/2 tsp chili crisp oil 

green onions to garnish

Sprinkle salt on eggplant halves and let sit for 20-30 minutes, then wipe with a paper towel. Brush with 1 tbsp olive oil and air fry at 375°F for 12-15 minutes then dice the flesh and spoon out leaving about 1/4" on the skins.

Heat 1 tbsp olive oil in a large saucepan to medium high and add the tomatoes, onion, zucchini and sundried tomatoes cooking for 5 minutes. You can gently press down on the tomatoes to release some juice. Mix in the seasonings, eggplant and rice and remove from heat.

Fill the eggplant shells. Combine the parmesan, Panko and chili crisp oil (This is an awesome topping!!) Sprinkle it over top of everything and air fry at 350°F for 7-8 minutes.

Garnish with sliced green onions and serve.

Serves 2

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