Air Fryer Eggplant with Tomatoes and Feta

Method

1. Wash and dry the eggplants, then slice them in half lengthwise, keeping the stems intact.
2. Score the cut flesh of each eggplant half in a crosshatch pattern. Sprinkle with salt and spray all over with olive oil.
3. Preheat your air fryer to 350°F for 3 minutes.
4. Place the eggplant halves in the air fryer basket and cook for 20 minutes, until they are tender.
5. While the eggplants cook, prepare the filling. Heat 2 tbsp olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt, and sauté for 7-8 minutes until they begin to caramelize.
6. Add the sliced garlic to the skillet and cook for 1 minute more, until fragrant.
7. Stir in the cherry tomatoes and cook for 2-3 minutes over high heat, stirring occasionally.
8. Deglaze the pan with a few drops of balsamic vinegar. Season with salt and pepper to taste, then remove the skillet from the heat.
9. Stir in the chopped parsley and fresh oregano.
10. Check the tenderness of the cooked eggplant flesh. Gently mash the inside of each half with a spoon to create a well, or 'boat'.
11. Spoon the tomato and onion mixture into the wells of the eggplant halves.
12. Return the filled eggplants to the air fryer and cook for another 10 minutes, until the filling is heated through and slightly caramelized.
13. Top with crumbled feta cheese and chopped walnuts. Spray lightly with olive oil and cook for a final 2 minutes, until the feta is softened.