Overheard recently in the LSC smoko room –

“You need an air-fryer.”

“No, I don’t.”

“You’d love one.”

“No, I wouldn’t.” 

“Would so.”

“I hate gizmos.”

“It’s not a gizmo. It's the new Kitchen Essential. You can make fries, roast veggies, cook fritters, rissoles, nuggets, pork belly; even bake scones, muffins and cakes. Fast. Without heating up an entire oven.”

“NUGGETS? And they pay you to say this stuff?”

“No, I’m just A True Believer. And yes, I make nuggets. What of it.”

“Good for you. I think. Anyhoo, I’m off to re-test my stuffed, oven-roasted eggplant – these are great in theory but they don’t quite cook right in the middle using the oven. They’re… squelchy. Wish me luck.”

(Hours and much muttering later…)

“They still aren’t great. Chewy and nasty in the middle no matter how long they bake. I’ve tested them three times. Any ideas?”

“Yeah. My air fryer.”

“You win.”

That’s KIND of how this recipe went down. The concept is fabulous; eggplants cut like hasselback potatoes, the slits filled with a cheesy-savoury stuffing, then baked until the eggplant flesh is tender and the tops turn golden. But after various attempts at baking them in a regular oven, using different types and cuts of eggplant (whole small ones, halves of larger ones, quarters of larger ones…) we stopped trying to work it out once the air fryer became the (begrudged) hero of the piece. ONE of us still doesn’t own one because #stubborn (and #shortofkitchenspace), while the other teamster practically smooches theirs good morning each day and polishes it until it gleams. While we hate setting a recipe free without alternate ways to cook it, in this instance you really need an air fryer. But if you do crack the eggplants in your oven, please report back. We’re all ears. Serve this as a light-ish meal with salad and decent chunky bread.

SERVES 4

8 small round eggplant

salt

180g Greek-style feta, finely crumbled

1 garlic clove, crushed or finely chopped

40g (⅓ cup) currants

60g (½ cup) chopped walnuts

2½ tbsp well drained baby capers

¼ cup chopped herbs (parsley, oregano, dill)

Olive oil

Runny honey, extra herbs and dried chilli flakes, to serve

Using a large, sharp knife, cut each widthways four times at even intervals, cutting not quite all the way through. Gently open each cut, lightly salt, then stand for 30 minutes for some of the liquid to drain off. Rinse, then use kitchen paper to dry each cut as best you can; try not to leave them too wet.

Meanwhile, preheat the air-fryer to 170˚C. Combine the feta, garlic, currants, walnuts, capers and herbs in a small bowl, season with freshly ground black pepper, then toss to mix well. Using your fingers, push a little of the feta mixture into each cut. 

Line the tray of your air-fryer with baking paper or a silicone liner. Place the stuffed eggplants in a single layer on the lined tray, then drizzle lightly with a smidge more olive oil. Air-fry for about 20 minutes, or until the eggplant is very tender in the middle and the tops are golden. 

Drizzle with honey, scatter over the herbs and dried chilli flakes, to taste, then serve.

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