Air Fried Aubergine with Lentils and Roasted Tomatoes

This 8-ingredient vegan-friendly dinner is full of flavour and comes together in under an hour using only simple supermarket ingredients.

Creamy, air-fried aubergine pairs beautifully with lentils, roasted cherry tomatoes, and a drizzle of tahini sauce. A spoonful of pesto adds even more depth and richness, making this a protein-rich, plant-based meal that even meat lovers will enjoy.

Use your favourite Middle Eastern spice mix for an effortless shortcut, and serve as a hearty, comforting weeknight meal.

Serves: 2 generously
Prep Time: 10–15 minutes
Total Time: Under 45 minutes
Appliance: Instant Air Fryer 

Ingredients

Lentils:

• 1 cup (300 g) lentils
• 750 ml vegetable stock

Aubergine:

• 2 aubergines
• 150 g cherry tomatoes
• Oil, salt, pepper
• 2 tsp Middle Eastern spice mix or rub
• Pesto (for serving)

Tahini Sauce:

• 1.5 tsp tahini
• 4.5 tsp water
• 1.5 tsp lemon juice
• Salt and pepper

Preparation Method

• Slice each aubergine lengthwise with 4 deep incisions, leaving the top 3 cm uncut to keep the aubergine intact.
• Generously salt the inside of the slits and place the aubergines in a colander over the sink for 8 minutes. This helps draw out bitterness.
• While the aubergine is salting, place the lentils and vegetable stock into the Instant Pot inner pot. Secure the pressure cooking lid, select Pressure Cook, and set to 4 minutes with quick pressure release.
• Once cooked, release the pressure, unlock the lid, and drain the lentils. Season with salt, pepper, and a drizzle of olive oil. Set aside.
• Pat the aubergines dry, including inside the slits. Sprinkle the spice mix between the cuts, add a grind of pepper if desired, and rub oil, salt, and pepper over the skin.
• Rinse the inner pot, insert the air fryer basket, and fan the aubergines inside. Remove the pressure lid and use the air fryer cover.
• Select Grill, set the temperature to 205°C, and cook for 30 minutes. Add the cherry tomatoes to the basket during the last 10 minutes.
• While cooking, mix the tahini, water, lemon juice, salt, and pepper in a small bowl to make the sauce.
• To serve, spoon the lentils onto a plate, top with the grilled aubergine and roasted tomatoes, and finish with tahini sauce and your favourite pesto.