Air Fryer Spinach Artichoke Stuffed Eggplant
If you love creamy spinach artichoke dip, you are going to fall head over heels for this Air Fryer Spinach Artichoke Stuffed Eggplant. Eggplant halves are roasted in the air fryer until tender and then filled with a rich, cheesy spinach artichoke mixture with sun-dried tomatoes. It is air-fried until bubbly and golden.
Pure vegetarian comfort food!
Why You’ll Love This Recipe
- Creamy, cheesy and full of flavor.
- Inspired by the classic Spinach Artichoke Dip.
- Two kinds of cheese for lots of cheesy goodness.
- Great vegetarian side dish.
- Hearty enough to be eaten as a main dish.
- Gluten-free and low carb.
- Eggplant cooks wonderfully in the air fryer and gets a little crispy on the outside.
- Much quicker than baking in the oven.
Ingredients Notes
- Eggplant– Choose a medium-size eggplant. Large may not fit in the air fryer and small won’t have enough room for the filling.
- Marinated Artichoke Hearts– You could use regular, but the marinated ones add more flavor. Be sure to blot them dry so they don’t add too much liquid.
- Sun-Dried Tomatoes– Blot them dry so they don’t add to much oil.
How To Make Air Fryer Spinach Artichoke Stuffed Eggplant
(More detailed instructions in recipe card below.)
- Prepare the eggplant. Cut the eggplant in half and score the cut side. This will help it cook faster and more evenly and it will allow the seasonings to get down into the eggplant. Sprinkle with seasoning and drizzle with oil.
- Air fry eggplant. Air fry the eggplant for 15 to 18 minutes.
- Make the filling. Cook the onions and then the garlic. Add seasonings, spinach, sun-dried tomatoes and artichoke hearts. Cook just until the spinach is wilted. Let cool. (If there is excess liquid, drain it off.)
- Add cheese and sour cream to filling.
- Prepare the eggplant. Mash down on the eggplant with a fork This will make room for the filling.
- Stuff the eggplant. Divide the filling between the two halves. Top with cheese.
- Air Fry. Air fry for 3 to 5 minutes or until hot and melted.
Air Fryer Cooking Times
Air fryer cooking times should be used as an estimate. Cooking times can vary greatly between different air fryer models and brands. Check early and check often.
Customize It
This recipe is easy to customize or swap out ingredients.
- Swap Greek yogurt for sour cream.
- Use provolone or fontina cheese instead of mozzarella.
- Leave the sun-dried tomatoes out and use sauteed mushrooms instead.
- Add chopped fresh basil.
- Sprinkle breadcrumbs on top for a crispy topping.
- Add cooked and crumbled bacon for some smoky flavor.
Storage
Leftovers will keep for 3 to 4 days in the refrigerator and can be reheated in a 350 degrees for 4 to 5 minutes.
More Great Vegetarian Recipes
Air Fryer Spinach Artichoke Stuffed Eggplant
If you love creamy spinach artichoke dip, you are going to fall head over heels for this Air Fryer Spinach Artichoke Stuffed Eggplant.
Yield: 2
Calories: 532kcal
Equipment
Materials
- 1 medium eggplant
- salt and pepper and garlic powder
- olive oil
- ½ medium sweet or yellow onion finely diced
- 2 garlic cloves minced
- ¼ to ½ teaspoon crushed red pepper flakes
- ½ teaspoon Italian seasoning
- 8 ounces baby spinach
- 6 ounces Marinated artichoke hearts, chopped
- ¼ cup diced sun-dried tomatoes in oil
- ⅓ cup sour cream
- 1 cup shredded mozzarella
- ⅓ cup shredded Parmesan cheese
Instructions
- Cut eggplant in half and score each cut side with a knife in a criss-cross pattern cutting almost down to the skin.
- Season eggplant with salt, pepper, and garlic powder. Drizzle with olive oil. Massage the oil into the eggplant so it is evenly distributed.
- Place in air fryer basket cut side up. Air fry at 370 degrees for 15 to 18 minutes (until soft).
- Meanwhile heat ½ tablespoon of oil over medium heat in a large nonstick skillet.Add onion and cook 4 to 5 minutes to soften.Add garlic, Italian seasoning and red pepper flakes and cook 1 minute.
- Add baby spinach, sun-dried tomatoes and artichoke hearts and cook until spinach is wilted. Remove from heat and season with salt and pepper.Let cool.
- Once spinach mixture has cooled (it doesn't need to cool all the way. You just don't want it hot.), stir in sour cream and half the mozzarella.
- When eggplant has cooked. take a fork and mash down on it to make a bowl for the filling.Divide filling evenly between the eggplant halves. Sprinkle remaining mozzarella and the Parmesan cheese on top.
- Air Fry at 400 degrees for 3 to 5 minutes or until cheese is turning golden in spots.Serve.
Notes
Blot the sun-dried tomatoes and artichoke hearts with paper towels to get rid of excess moisture.
Nutrition
Calories: 532kcal | Carbohydrates: 32g | Protein: 27g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1086mg | Potassium: 1537mg | Fiber: 13g | Sugar: 13g | Vitamin A: 12470IU | Vitamin C: 72mg | Calcium: 695mg | Iron: 5mg
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