Stuffed brinjal with lentils

INGREDIENTS

2 large brinjals (1kg), halved lengthways

2 tsp table salt olive oil in a spray bottle

1 tbsp extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp smoked paprika

400g tin brown lentils, drained and rinsed

400g tin cherry tomatoes

1/4 cup chopped oregano leaves

100g feta, crumbled

¹/³ cup finely grated Parmesan to serve: extra oregano leaves

METHOD

1 Using a small, sharp knife, score the cut side of the brinjal halves in a diamond pattern without cutting all the way through, then season with salt. Place, cut-side down, on a wire rack for 30 minutes; rinse and pat dry with paper towel. Using a teaspoon, scoop out the brinjal flesh, leaving a 1cm-thick shell. Finely chop the brinjal flesh. Spray the brinjal shells with olive oil.

2 Preheat a 7.3L capacity air fryer to 180˚C for 3 minutes.

3 Taking care, place the brinjal shells, cut-side up, in the air fryer basket; cook for 12 minutes until softened.

4 Meanwhile, heat the oil in a large frying pan over mediumhigh heat; cook the onion, while stirring, for 5 minutes or until softened. Add the garlic, cumin and paprika; cook, while stirring, for 1 minute or until fragrant. Add the brinjal flesh; cook, stirring occasionally, for 5 minutes or until tender. Add the lentils and tomatoes, and bring to a simmer. Stir in the oregano, then season. Cool for 5 minutes. Stir half the feta into the lentil mixture.

5 Transfer the brinjal shells to a plate; spoon the lentil mixture into the shells, then sprinkle with the Parmesan and remaining feta. Spray lightly with olive oil.

6 Taking care, place the stuffed brinjals in the air fryer basket; cook for 8 minutes at 180˚C until lightly browned and tender.

7 Serve the stuffed brinjals scattered with extra oregano leaves.