INGREDIENTS

2 medium eggplants

Salt and pepper to taste 

3 tbsps olive oil + more for garnish

6 cloves garlic, whole and unpeeled + 2 cloves garlic, sliced 

1 red onion, thinly sliced

1/4 red capsicum (bell pepper), chopped

1 tbsp balsamic vinegar

Salt and pepper to taste

35g blue cheese

2 tbsps rosemary leaves

METHOD

Preheat air fryer to 180°C (350°F).

Slice eggplant in half lengthwise and score in a cross-hatch pattern. Season with salt and pepper. Drizzle with 1 tablespoon olive oil and rub it all over the cut side of the eggplants. Place cut-side up in air fryer basket with the 6 cloves of whole garlic and cook for 30-35 minutes until the eggplant is tender and browned on top.

Meanwhile, heat remaining oil in a large pan over medium heat. Fry the onion and sliced garlic for 2-4 minutes, stirring regularly, until slightly browned.

Add the capsicum to the pan and cook for an additional 2-4 minutes until softened. 

Pour the balsamic vinegar into the pan and mix through. Turn the heat down to medium-low and simmer for 2 minutes, or until the liquid in the pan thickens slightly. 

Turn the heat off, season generously with cracked pepper and some salt and set aside.

Remove the eggplants from the basket and add spoonfuls of the capsicum mixture onto the eggplants. 

Place chunks of blue cheese on top of the capsicum mixture and sprinkle the rosemary leaves on top.

Return the eggplants to air fryer to cook for 10-12 minutes more, or until cheese is melted.

Serve garnished with a drizzle of olive oil.

Serves 4

Prep + Cook time: 1 hr

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