Preparation

In Moroccan cuisine, eggplants are often prepared whole and stuffed with aromatic spice pastes before cooking. The air fryer excels at this technique, creating a blistered, smoky exterior while the interior steams to silky perfection in its own skin.

Preparation

1. Cut baby eggplants in half lengthwise, keeping the stem intact. Score the flesh in a crosshatch pattern, cutting deeply but not through the skin.
2. In a bowl, combine harissa paste, minced garlic, tomato paste, cumin, coriander, olive oil, parsley, mint, and salt.
3. Rub the harissa mixture generously into the scored flesh of each eggplant half, really working it into the cuts.
4. Let eggplants marinate at room temperature for 20 minutes.
5. Preheat air fryer to 190°C (375°F).
6. Place eggplant halves flesh-side up in the air fryer basket, arranged in a single layer.
7. Air fry for 20-25 minutes until the flesh is completely tender and the skin is blistered and wrinkled.
8. For extra caramelization, increase temperature to 200°C (400°F) for the final 3-4 minutes.
9. Remove carefully and arrange on a serving platter.
10. Garnish with pomegranate seeds and additional fresh herbs before serving.