Ingredients

The following ingredients have 4 Servings
  • 8 Baby Eggplants (rinse and pat dry)
  • 2 teaspoon Oil (divided)
  • 1 tablespoon Cilantro leaves (to garnish)
  • 3/4 tablespoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1/2 teaspoon Kashmiri Red Chili powder
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Garlic powder
  • 3/4 tablespoon Dry Mango powder (Amchur)
  • 1 teaspoon Salt

Instruction

  • In a bowl, mix all the stuffing spices. 
  • Take the eggplants and leave the stems intact. Start from bottom of each eggplant and slit in the center till just above the stem. Cut it so that it does not split into 2 pieces. Now turn the eggplant 90 degree and add another slit from the center. Eggplant should be cut in 4 but still held on by the stem.
  • Optionally mix a teaspoon of oil in the spices. With a knife or small spoon, fill spices into each slit of the eggplants. 
  • Place eggplants in a single layer in the Air Fryer. Brush oil on each eggplant. Turn around and brush oil on the other side. 
  • Start the air fryer at 360°F for 8-12 minutes. Color will be changed when they are cooked. Check at 8 minutes, and cook for additional time as needed. You can turn them around at about 6 minutes, but it is not necessary. 
  • Garnish with cilantro and enjoy!