Vegetables
Vegetables
Stuffed Eggplant with Vegetables in Basil Sauce
Preparation time: (+ 30 minutes in the air fryer)
Serves: 6 portions
This air fryer stuffed eggplant will win everyone over at your next gathering with friends and family!
In addition to the vegetable filling, the eggplant gets a special touch with the basil sauce, making the dish even more flavorful and irresistible. Check out our stuffed eggplant recipe and let’s prepare this delicious treat!
Ingredients
- 1 large eggplant, halved lengthwise
- ½ teaspoon of salt
- ½ teaspoon of AJI-NO-MOTO®
- 6 tablespoons of TERRANO® Extra Virgin Olive Oil
- 1 small zucchini, thinly sliced
- 1 large onion, thinly sliced
- Leaves from half a bunch of basil, blanched
- 3 chopped Brazil nuts
- 1 whole clove of garlic, peeled
Modo de preparo
- Place the eggplant in the air fryer basket, pulp side up. Sprinkle half the salt, half the AJI-NO-MOTO®, and 1 tablespoon of TERRANO® Olive Oil over the eggplant pulp and cook in a preheated air fryer at 200 degrees Celsius for 15 minutes.
- Using a fork, mash the eggplant pulp to form a puree. Arrange the zucchini and onion slices alternately on top of the puree. Brush with another tablespoon of TERRANO® Olive Oil and air fry at 180 degrees Celsius for another 15 minutes.
- Meanwhile, make the sauce: in a blender, combine the salt, the remaining AJI-NO-MOTO® and TERRANO® Olive Oil, the basil, the Brazil nuts, and the garlic. Blend on low speed for 2 minutes, or until the sauce has chunks.
- Remove the eggplant from the air fryer, cut into 6 pieces, and drizzle with the sauce. Serve immediately.
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