Ingredients:

  • 2 medium eggplants (approx. 1 lb / 450g each)
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¾ lb lean ground beef
  • 1 small onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • ½ cup tomato purée
  • salt and black pepper to taste
  • 1 cup shredded Mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • a pinch of smoked paprika

Instructions:

  1. Slice the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to pierce the skin.
  2. Brush the flesh with 1 tbsp of olive oil and sprinkle with salt.
  3. Place in the air fryer basket at 400°F (200°C) for 10 minutes until the flesh is soft.
  4. Remove and carefully scoop out the center with a spoon, leaving a ¼ inch (0.6cm) wall, and reserve the pulp.
  5. Heat 1 tbsp of oil in a skillet over medium-high heat and brown the lean ground beef until no longer pink, removing excess fat if necessary.
  6. Add the diced onion and green pepper to the skillet and sauté until translucent and fragrant.
  7. Stir in the minced garlic and the reserved eggplant pulp.
  8. Pour in the tomato purée and simmer for 5 minutes until the mixture thickens; season with salt and pepper.
  9. Spoon the meat mixture into the roasted eggplant shells, pressing down slightly to pack the filling.
  10. Top each eggplant with a generous layer of Mozzarella and Parmesan cheese.
  11. Dust with a pinch of smoked paprika and air fry until the cheese is melted and browned.