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vegan antipasto stuffed aubergine and feta

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 2 people

Equipment

  • air fryer

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

Instructions
 

  • 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.
    cutting eggplant
  • Once you have your eggplant prepped, place on an air fryer tray, skin side up
    eggplant in air fryer
  • 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.
    ingredients for vegan antipasto medley
  • 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
    vegan antipasto medley

"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
    air fryer antipasto aubergine feta
  • 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
    vegan antipasto stuffed aubergine and feta in the air fryer
  • Your vegan Antipasto stuffed aubergine will be ready when the eggplant is tender and juicy and the vegan feta has melted
    vegan antipasto stuffed aubergine and feta
  • Remove from air fryer. Serve and enjoy!
    vegan antipasto stuffed aubergine and feta
Keyword air-fried, air-fryer, antipasto, aubergine, eggplant, italian, stuffed aubergine, vegan feta, vegan Italian starter