Air-fryer grilled Mediterranean veg on yoghurt and served with flatbread and lemon

Med veg & epic tomato dressing

Name: Med veg & epic tomato dressing
Cook time: 52 min
Total time: 52 min
Yield: 2
Ingredients: 2 small red onions; 1 lemon; 1 bulb of garlic; 1 aubergine (250g); 1 courgette; extra virgin olive oil; 1 large ripe tomato; 1 pinch of dried red chilli flakes; 6 black olives, stone in; 100g natural yoghurt; 3 sprigs of mint; 3 sprigs of flat-leaf parsley; 30g feta cheese

Golden aubergine & courgette, soft herbs & garlicky yoghurt

Vegetarian

52 mins (Hands on 12 minutes | Cook 40 minutes)

Not Too Tricky

serves 2

About the recipe

I’ve been experimenting with all kinds of different veggies in the air fryer and the results have been epic. I found aubergine and courgettes to be especially good. Visually amazing, and with off-the-chart texture, they’re a real treat – the outsides become crispy, almost like a version of veg crackling, and the insides curdy and soft. And giving these vegetables a bit of char and attitude really ups the concentration of flavour, too. Rubbed with spices, then served up with a punchy dressing, fluffy flatbread and garlicky yoghurt, say goodbye to boring, lifeless vegetables.

nutrition per serving

Calories

17%

Fat

33%

Saturates

30%

Sugars

16%

Salt

12%

Protein

20%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie's Air-Fryer Meals

By Jamie Oliver

FIND OUT MORE

Easy Air Fryer

By Jamie Oliver

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Ingredients

2 small red onions

1 lemon

1 bulb of garlic

1 aubergine (250g)

1 courgette

extra virgin olive oil

1 large ripe tomato

1 pinch of dried red chilli flakes

6 black olives, stone in

100g natural yoghurt

3 sprigs of mint

3 sprigs of flat-leaf parsley

30g feta cheese

Top Tip

Finely dice and stir the squeezed jammy lemon through the garlicky yoghurt for a surprisingly delicious flavour boost.

Method

Peel the onions, then halve with the lemon. Remove the shelf from the small air-fryer drawer, place the onions and lemon inside with the whole unpeeled garlic bulb and cook for 40 minutes at 200°C, or until soft and delicious, removing the lemon halves after 15 minutes.
Halve the aubergine and courgette lengthways, score the skin side of each in a criss-cross pattern at ½cm intervals, then place flesh side down in the large drawer and cook for 30 minutes at 200°C, or until golden.
For the dressing, put 2 tablespoons of extra virgin olive oil into a shallow bowl. Use tongs to squeeze in the juice from one jammy lemon half. Halve the tomato and finely grate in the flesh, discarding the skin. Add the chilli flakes, squash, destone and tear in the olives, mix well, and season to perfection.
Use tongs to remove the garlic bulb from the small drawer, then squeeze the soft flesh into a small bowl, discarding the skin. Mash with the yoghurt, ½ tablespoon of extra virgin olive oil and a small squeeze of the other jammy lemon half, reserving it to serve, then season to perfection.
Tip the aubergine and courgette into the tomato dressing, pick in the mint and parsley leaves, and toss together. Remove the onions from the air fryer, pull apart into petals and scatter over the top. Crumble over the feta.
Serve with the reserved jammy lemon half, for squeezing over, and with the garlicky yoghurt. Great with flatbreads (see tip), for dunking.

This recipe is for a 2-drawer air fryer.

All recipes from Easy Air Fryer were tested at least twice in a Tefal single (4.2 litres) or dual (8.3 litres) air fryer, as well as in a range of air fryers by my team of office testers at home. All air fryers are different, so results may vary – please follow the recipe instructions for guidance, and use your instincts to adjust times accordingly if your machine runs a little hotter or colder than average.

Check out Easy Air Fryer to find out how to make a yoghurt flatbread in the air fryer!

Tags

Vegetarian Aubergine Courgette Flatbread Mint Dressings & condiments Air-fryer Salad

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