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Main dishes
Stuffed Eggplants with Potatoes in an Air Fryer
Juicy eggplant halves filled with ground chicken, mushrooms, and cheese, served alongside foil-wrapped baked potatoes. A hearty and aromatic dinner option cooked in an air fryer.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the eggplants in half lengthwise and scoop out the flesh. Finely chop the flesh.
2
Mix the eggplant flesh with ground chicken and seasonings.
3
Fill the eggplant halves with the mixture, then top with sliced mushrooms, tomatoes, and cheese.
4
Cook at 350°F for 25–30 minutes.
5
Wash the potatoes, wrap them in foil. Cook at 400°F for 40–45 minutes.
6
Once cooked, cut the potatoes open, add butter and seasonings.
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