Air Fryer Vegan Antipasto Stuffed Aubergine and Feta

This recipe takes the traditional Italian Antipasto, makes it vegan, and then stuffs it into an aubergine (eggplant) and it's all air fried to perfection! Air fryer vegan Antipasto stuffed aubergine and feta consists of aubergine (eggplant) loaded with an Antipasto inspired medley made with vegan pepperoni, olives, red onion, garlic, pepperoncini peppers, tomatoes, walnuts, fresh herbs, breadcrumbs, and of course vegan feta...seasoned with lemon, olive oil, and salt...and cooked in the air fryer until it's tender and juicy.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings: 2 people

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian

Ingredients Equipment Method

Ingredients

1 large eggplant can substitute 2-3 mini eggplants

For Antipasto Recipe

2 tbsp vegan pepperoni, chopped small I used Field Roast Brand
2 tbsp tomatoes, chopped small
1 tbsp olives, chopped small
1 tbsp red onion, chopped small
1 clove of garlic, chopped small
1 tbsp pepperoncini peppers, chopped small I used jarred
1 tbsp walnuts, chopped small
2 tbsp fresh basil, chopped small
2 tbsp fresh parsley, chopped small
1 tbsp bread crumbs
1/2 tsp Italian seasoning
1/8 tsp sea salt
1 tbsp lemon juice
1/2 tbsp olive oil
1/4 cup vegan feta cheese crumbles I used Follow Your Heart brand

Equipment

air fryer

Method

Preheat air fryer to 400℉
**If your air fryer does not have a preheat button, simply turn your empty air fryer on for 5 minutes before use

Prep your eggplant

Cut the eggplant in half longways. Then slice the inside of the eggplant into a grid, but do not cut all of the way through the eggplant. Repeat on other half of the eggplant.
**You want to cut through most of the inside of the eggplant, but don't go too far down, and don't break through the skin.
Once you have your eggplant prepped, place on an air fryer tray, skin side up
Place the eggplant in the preheated air fryer and cook at 400℉ for 5 minutes
While the eggplant is cooking, move ahead to prep the rest of your ingredients

Prep the vegan Antipasto medley

Chop up the following into small pieces: 2 tbsp vegan pepperoni, 2 tbsp tomatoes, 1 tbsp olive, 1 tbsp red onions, 1 clove of garlic, 1 tbsp pepperoncini peppers, 1 tbsp of walnuts, 2 tbsp of fresh basil, and 2 tbsp of fresh parsley.
Place in a mixing bowl and add 1 tbsp bread crumbs, 1/2 tsp Italian seasoning, 1 tbsp lemon juice, 1/2 tbsp olive oil, and 1/4 cup of vegan feta crumbles
Mix until evenly combined. Set aside

"Stuff" your eggplant

Once your eggplant has cooked for 5 minutes, remove it from the air fryer
Using a spoon or your hands (which I found easier), stuff your eggplant with the Antipasto medley. There will be some Antipasto mix that won't fit in the slices of eggplant. Just top off the eggplant with the remaining mix
Place you stuffed aubergine back in the air fryer tray, but place them skin side down this time so all of the stuffing and topping remain intact
Cook your stuffed eggplant at 400℉ for 10 more minutes
Your vegan Antipasto stuffed aubergine will be ready when the eggplant is tender and juicy and the vegan feta has melted
Remove from air fryer. Serve and enjoy!