Air-Fried Couscous Stuffed Aubergine with Feta & Tahini Dressing

A tasty and satisfying veggie meal that’s easy to make in the air-fryer. We love the gently spiced flavour and the texture of the seeds in our Spice Sensation Couscous for this recipe, but feel free to use your favourite Ainsley Couscous. Great on its own or serve with a green salad.


Score the aubergine halves, brush with olive oil and season with salt. Cook cut-side-up in the air fryer at 180C for 10-12 minutes. Turn the aubergines cut-side down and cook for another 3-5 minutes until softened but still holding shape.

Meanwhile prepare the couscous according to packet instructions. Fluff with a fork and stir through the cherry tomatoes, half the parsley and half the feta.

Remove the aubergine from the air fryer and use a teaspoon to scoop out the flesh, leaving enough of the shell to hold together. Chop the flesh and mix into the couscous. Fill the shells with the couscous and top with the remaining feta. Air-fry for another 6 minutes.

Meanwhile make the dressing. Mix the tahini with the lemon juice and garlic. Season and add 2-4tbsp water depending on how thick you want it to be.

Serve the aubergines drizzled with the dressing and garnished with parsley. A pinch of pul biber or chilli flakes is nice too.



  • 1 large aubergine, cut in half lengthways
  • olive oil for brushing
  • 1 x packet of Ainsley Spice Sensation Couscous
  • 6 cherry tomatoes, halved or quartered depending on size
  • 2 tbsp chopped parsley
  • 50g feta, diced or crumbled
  • sea salt and freshly ground black pepper
  • 2 tbsp tahini
  • juice of ½ lemon
  • 1 clove of garlic, minced