Stuffed Aubergine with Mozzarella
- Contains Dairy
Prepared with
Ingredients
- 1 large aubergine (approx. 300g), stalk removed, cut in half lengthwise
- 1 ½ Tbsp olive oil
- Sea salt and ground black pepper, as desired
- 2oz tomato and basil passata
- 2oz cherry tomatoes, cut in quarters
- 8 large basil leaves, chopped
- fresh mozzarella (½ a ball), patted dry, cut in 1cm cubes
- grated Parmesan or vegetarian equivalent
- Green or tomato salad, to serve, optional
Instructions
Step 1
Insert Crisper Plate in Large Container. Brush the flesh of the aubergine with olive oil, then season with salt and pepper. Place aubergine cut side down on the Crisper Plate
Step 2
Attach the adaptor onto the FN101UK-MASTER PowerPod then install onto the container. Press MODE until AIR FRY, illuminates, set time to 20 minutes and press START to begin cooking.
Step 3
In a large bowl, combine tomato and basil sauce, cherry tomatoes, mozzarella, basil, salt and pepper and set aside.
Step 4
When cooking is complete, transfer the aubergines to a chopping board, lightly hollow out the flesh with a spoon and roughly chop. Add the aubergine flesh to the tomato mixture and mix. Add aubergine skin to Crisper Plate, fill with the prepared mixture and top with Parmesan cheese.
Step 5
Return PowerPod to container, set to AIR FRY, set time to 7 minutes and press START to begin cooking
Step 6
When cooking is complete, cut stuffed aubergines in half and serve with a green or tomato salad as desired.