Air Fryer Stuffed Aubergine
Ready in about 38 minutes.
Updated 7 September 2026
Aubergine halves roasted until soft, then filled with a spiced tomato, chickpea and herb mixture. The air fryer cooks the flesh meltingly tender and crisps the edges, making a satisfying stuffed main that feels far more effort than it is.
Ingredients
- 2 aubergines, halved lengthways
- 2 tbsp olive oil
- 1/2 tin (200g) chopped tomatoes
- 1/2 tin (200g) chickpeas, drained
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp chopped parsley
Method
- 1Score the aubergine flesh, brush with oil and season.
- 2Preheat the air fryer to 190°C (375°F).
- 3Air fry cut-side up for 12 minutes until soft, then scoop out some flesh.
- 4Mix the scooped flesh with tomatoes, chickpeas, onion, garlic and spices.
- 5Spoon the filling into the shells and air fry 8-13 minutes more until bubbling.
- 6Scatter with parsley to serve.
Tips for the best results
- Scoring helps the flesh cook and scoop easily.
- Do not hollow them too much or the shells collapse.
- Top with a little cheese in the last few minutes if you like.
Frequently Asked Questions
What temperature and time for air fryer stuffed aubergine?+
Cook at 190°C / 375°F for 20-25 min.
Can I make it vegan?+
It already is — just skip any cheese topping or use a plant-based one.