Mediterranean Stuffed Eggplant with Mustard Egg Topping

This innovative dish combines roasted eggplant with a colorful stuffing of red peppers and a creamy mustard-flavored egg topping. The result is a delightful fusion of Mediterranean and classic flavors, presenting a unique culinary experience that is both satisfying and wholesome. Perfect for a flavorful lunch or dinner, this dish is vegetarian-friendly and uses simple cooking techniques, making it approachable for any home cook.

Ingredients:

• 2 medium eggplants
• 2 large eggs
• 1 red bell pepper, diced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon mustard
• Salt to taste
• 1/4 cup milk

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out some flesh, leaving about 1/2 inch of the shell.
3. Brush the eggplant halves with olive oil and sprinkle with salt. Air fry for about 15-20 minutes or until tender.
4. In a skillet, melt the butter over medium heat and add the diced red bell pepper. Sauté until softened, about 5 minutes.
5. Scoop the sautéed red pepper mixture into the eggplant halves, filling them generously.
6. In a bowl, whisk together the eggs, milk, mustard, and a pinch of salt until well combined.
7. Pour the egg mixture over the stuffed eggplants, allowing it to fill the centers.
8. Return the eggplant halves to the air fryer and cook for an additional 10-12 minutes, or until the egg is set and lightly golden.
9. Serve warm, drizzled with a touch more olive oil if desired.