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Prep
10m
Cook
20m
Total
30m
Prep
10m
Cook
20m
Total
30m
Shop
Clare's Amazon Shop
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Roughly chop your courgette, onion and red pepper into small dice size pieces and add them into a mixing bowl with a teaspoon of harissa paste. Give that a mix together with a little olive oil, salt and pepper.
1 Courgette
1 Red onion
1 Red pepper
1 tsp Harissa paste
1 Olive oil spray
Step 2
Cut your aubergine length ways and carefully scoop out the middle. Spoon your vegetable mixture into your aubergine and transfer the filled aubergine boats into your air fryer.
1 Aubergine
Step 3
Spray with a little olive oil and cook on 180c for 15 to 20 minutes until all of the vegetables are tender.
Step 4
While the aubergines are cooking, make the saffron dip by soaking the saffron in two tablespoons of boiling water for a couple of minutes, if using. Put the yoghurt in a serving bowl, season with salt and pepper, and pour over the bloomed saffron mixture. Stir to combine.
1 pinch Saffron
120 ml Low-fat Greek yogurt
Step 5
Transfer the air fryer stuffed aubergine to serving plates, and scatter them with pomegranate seeds and fresh coriander, then serve hot, with the saffron and yoghurt sauce alongside.
2 tbsp Pomegranate seeds
1 Coriander
For
2
M
I
1
Aubergine, halved lengthways
1
Red onion, roughly chopped
1
Red pepper, deseeded and roughly chopped
1
tsp
Harissa paste
1
Courgette, roughly chopped
1
handful
Apricots
2
tbsp
Pomegranate seeds, to garnish
1
Coriander
1
Olive oil spray, to cook
For the saffron and yoghurt sauce:
120
ml
Low-fat Greek yogurt, optional
1
pinch
Saffron, optional
Per Serving
Calories
96kcal
Fat
1g
Carbs
13g
Protein
8g
Fibre
17g
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