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Air Fryer Eggplant & Chickpea Harissa Boats: A Flavor-Packed Vegan Delight
Discover a bold vegan dish with air-fried eggplant and spicy chickpeas. Perfect for healthy eating! Try these harissa-infused boats today.
Experience the bold flavors of North Africa with these Air Fryer Eggplant & Chickpea Harissa Boats. This recipe combines the smoky, slightly bitter taste of eggplant with the spicy kick of harissa and the satisfying texture of chickpeas. Rich in fiber and plant-based protein, this dish is not only delicious but also a nutritional powerhouse.
Ideal for those seeking a meat-free meal that's both satisfying and packed with flavor, these eggplant boats are air-fried to perfection, preserving nutrients while offering a delightful crispiness. By utilizing whole, natural ingredients, this recipe supports clean eating and provides a vibrant option for your next meal.
Recipe Overview
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Discover a bold vegan dish with air-fried eggplant and spicy chickpeas. Perfect for healthy eating! Try these harissa-infused boats today.
Ingredients
- • medium eggplants: 2
- • canned chickpeas, drained and rinsed: 1 can (15 oz)
- • harissa paste: 2 tablespoons
- • olive oil: 2 tablespoons
- • lemon juice: 1 tablespoon
- • garlic cloves, minced: 2
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • sea salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • fresh parsley, chopped: 1/4 cup
- • toasted pine nuts: 2 tablespoons (optional for garnish)
Instructions
- 1 Preheat your air fryer to 375°F (190°C) to ensure it's ready for the eggplant.
- 2 Slice each eggplant in half lengthwise and scoop out some of the flesh to create a boat shape, leaving about a 1/2-inch border. Brush the insides with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
- 3 Place the eggplant halves in the air fryer basket, cut side up, and cook for 15 minutes or until they are tender and slightly browned.
- 4 Meanwhile, in a mixing bowl, combine the chickpeas, harissa paste, lemon juice, minced garlic, remaining olive oil, cumin, smoked paprika, salt, and pepper. Stir until the chickpeas are evenly coated.
- 5 Once the eggplants are done, carefully spoon the chickpea mixture into each eggplant boat, pressing gently to fill.
- 6 Return the filled eggplant boats to the air fryer and cook for an additional 10 minutes until the chickpeas are warmed through and the tops are slightly crispy.
- 7 Garnish with fresh parsley and toasted pine nuts before serving for an added layer of flavor and texture.
Serving Suggestions
- • These Air Fryer Eggplant & Chickpea Harissa Boats are a meal in themselves, but pairing them with a light, fresh salad adds a refreshing contrast. Try a simple cucumber and tomato salad dressed with lemon vinaigrette. For a complete Mediterranean experience, serve alongside a side of quinoa or couscous. To complement the spiciness of the harissa, consider serving with a cool, creamy hummus or tzatziki on the side. A glass of chilled mint tea or a light rosé wine can enhance the vibrant flavors of this dish.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant boats back in the air fryer at 350°F (175°C) for about 5-7 minutes, or until heated through. This method helps maintain the crispiness of the chickpeas and the texture of the eggplant.
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