Middle Eastern Stuffed Aubergine with Coronation Yoghurt | New Airfryer Cookbook Recipe #shorts

A Middle Eastern style stuffed aubergine with turmeric yoghurt dip is a perfect example of how Vegan or Whole Food Plant Based (WFPB) food can be both delicious and healthy. The combination of aubergines, and seasonal vegetables are a great source of protein and fiber, while the turmeric yoghurt dip adds a burst of flavor to the dish. Overall, this recipe is easy to make, full of goodness, and perfect for a weeknight dinner or a special occasion. Inspired from the new ‘Ultimate Airfryer Cookbook’ by Clare Andrews.

INGREDIENTS (Prep 10-15 mins Cook 10 – 30 mins – Serves 2)
1 large-sized aubergine (halfed)
1 red onion (finely diced)
1 red chilli (finely diced)
1/2 courgette/ zucchini (finely diced)
1-2 tsp harissa paste
small bunch coriander leaves (chopped & for garnish)
pomegranate seeds
sea salt & black pepper (seasoning)

For turmeric yoghurt dip:
1 cup plain vegan greek yoghurt
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
Salt and black pepper to taste

METHOD/ INSTRUCTIONS (Preheat the Airfryer or oven to 375 F / 190 C

1. Cut off the stem of the aubergines and slice them in half lengthwise.
2. Carve out the innards/ flesh of your aubergine (eggplant), then scoop out with a spoon. I used a grapefruit knife.
3. Place the aubergine shells to one side or in the fridge to firm.
4. Finely dice your vegatables; onion, courgettes (zucchini), aubergine (eggplant) & chilli or red pepper, then place in a side bowl.
5. add your herbs and harissa and then combine to mix through.
6. Fill the aubergine (eggplant) shells with the mixture.
7. Airfry for 10-12 mins until cooked through or place in the oven for around 30 mins, until the aubergines are tender.
8. To make the turmeric yoghurt dip, combine the yoghurt with fresh or ground turmeric, garlic powder, salt, and black pepper in a small bowl. Mix well.
9. When the aubergines are done, remove from the oven, and let them cool for a couple of minutes.
10. Garnish the aubergines with coriander leaves and serve with turmeric yoghurt dip

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Enjoy, Yours Truly, James
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